Rhubarb Tart Recipe

Make the Best Swiss Rhubarb Pie / Tart Recipe
Rhabarber Waehe

Check out this Rhubarb Tart Recipe and pictures!

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Verena from New Zealand, submitted this recipe and pictures for others to enjoy!

Here is how to make the this tart, the Best Swiss Rhubarb Pie or Tart, Rhabarber Waehe, you will love it!

You can also make this tart recipe with plums, apricots or Granny Smith apples.

Homemade Rhubarb Tart RecipeRhabarber Waehe Recipe

Serve plain, or add a dollop of whip cream!

Thanks for sharing this recipe and pictures Verena!



Verena used fresh rhubarb for this recipe.

Frozen, thawed rhubarb would probably work as long as it is not too "wet".

If you decided to make this tart with frozen rhubarb, thaw it first, in a sieve over a bowl, and discard the excess liquid.

500 g sweet buttery shortcrust pastry (Verena used the one on this page but you can use any purchased or homemade crust)

1/4 cup ground hazelnuts or ground almonds

chopped rhubarb (about 2 cups)

150 ml (2/3 cup) full cream

2 tbsp. granulated sugar, plus a sprinkling

1 egg, lightly beaten


Using a pastry rolling pin, roll out the pastry and transfer to a baking pan.

Use a fork to prick the pastry in several places (see picture below).

Making a Single Pie Pastry Crust Rhubarb Tart Recipe

Sprinkle the ground hazelnuts or almonds on top of the pastry - enough to make the layer about 1 cm. high (see pictures).

Rhubarb Tart with Chopped Nuts - Hazelnuts or Almonds

Recipe Swiss Rhubarb Tart

Add the chopped rhubarb on top of the ground nuts. Don't add too much, if you put too much rhubarb on it may turn soggy(see picture).

How to Make a Rhubarb Tart like an Open Faced Rhubarb PieMaking a Rhubarb Tart - Rhabarber-Waehe

Carefully flip the edges up and over the filling a little (see picture).

How to Make the Best Rhubarb Tart - Rhabarber-Waehe

Pour a mixture of the 150 ml full cream, 2 tablespoon sugar and 1 egg on top of the rhubarb filling.

Sprinkle with extra sugar.

Bake at 200 °C  (400 ° F ) for about 20 - 30 minutes or until done. 

If a more sweet tart is desired, sprinkle with a little sugar after baking.

Serve warm or cooled, plain or with a dollop of whipped cream.

Verena likes to cashew nuts on top for an extra special treat!

Bon Appetit!

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