Covered Rhubarb and Strawberry Tarte


Rhubarb time is coming along with spring and so I will introduce you a delicious Rhubarb tarte.  It´s my mom´s recipe and I usually prepare it for brunch or as a small present if we´re  invited to grill parties or picnics. It´s easy to carry as well and  tastes very fruity! 🙂

What you need:

for the dough: 

  • 500g flour
  • 260g butter
  • 200g sugar
  • 2 tbsp milk
  • 4 egg yolks (save the egg whites for the crust)
  • sprinkle salt
  • some butter for the pan

for the filling:

  • 450g fresh rhubarb
  • about 250g strawberries
  • 1 tbsp butter
  • 60g (cracker) crumbs
  • 110g sugar (you can also use less because the strawberries are almost very sweet)
  • egg whites for the crust


Preheat the oven to 220°C.

Put all the ingredients into a mixing bowl (reserve the egg whites, you’ll need them later) and knead them until they come together to a ball. Put the dough ball into a bowl, cover it with clingfilm and keep it in the fridge for at least half an hour.

Peel the rhubarb and cut it into 5-cm-long pieces. Cut the strawberries into quaters (or smaller, if you prefer), add them to the rhubarb. Melt the butter and it along with the (cracker) crumbs and the sugar.

Divide the dough ball in half and cover the ground of a 30-cm-tarte-tin (I simply used my fingers for pressing in). Cover the dough with the rhubarb-strawberry filling. Roll out the second half of the dough with a rolling pin and cover the filling with it.

Brush the tarte with egg white and put it into the oven. Bake it for about 25 minutes.

Enjoy it warm right away or cooled the next day (reserve t in the fridge if you do), it tastes delicious anyway! (:


N&N (:


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