Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Tarte alsacienne à la rhubarbe

Alsatian Rhubarb Tart

Name: Alsatian Rhubarb Tart
Total time: 2100 s
Yield: Serves 8 servings
Ingredients: 1 3/4 lbs fresh rhubarb (800 g); 1/4 cup sugar (50 g), or more if you prefer it sweeter; 2 eggs; 1/4 cup sugar (50 g); 2 packets vanilla sugar; 1 tablespoon cornstarch; 3/4 cup sour cream (about 200 g), 15% fat; 1 tablespoon powdered sugar

Stef Fanny @cookpadstef62

Here is an Alsatian rhubarb tart 😋

Stef Fanny @cookpadstef62

Here is an Alsatian rhubarb tart 😋

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Ingredients

35 minutes

Serves 8 servings

1 3/4 lbsfresh rhubarb (800 g)
1/4 cupsugar (50 g), or more if you prefer it sweeter
For the cream
2eggs
1/4 cupsugar (50 g)
2 packetsvanilla sugar
1 tablespooncornstarch
3/4 cupsour cream (about 200 g), 15% fat
1 tablespoonpowdered sugar

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Steps

35 minutes

1

Prepare the rhubarb: peel and cut it into pieces. Place them in a large bowl and add the 1/4 cup sugar. Mix and let marinate for a few hours. After marinating, drain the rhubarb pieces.
2

Preheat the oven to 410°F (210°C).
In a bowl, mix the whole eggs with the sugars. Stir well. Add the cornstarch and whisk. Add the sour cream and mix again.
3

Roll out your puff pastry, prick the bottom with a fork, then bake for 10-15 minutes at 410°F (210°C). Add the rhubarb pieces on top of the pastry. Then pour the cream mixture over the rhubarb and spread evenly.
4

Bake for about 35 minutes, until the tart is golden brown.
5

Let cool and sprinkle powdered sugar on top. Serve warm or cold.

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Stef Fanny @cookpadstef62

Published in the US on October 07, 2025 14:01

une passion pour la cuisine depuis mon plus jeune âge 😊 transmis par mes grands parents et mes parents 😉Voici mon blog 👇https://steph-gourmandises.over-blog.com/

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