Rhubarb tart


The beginning of spring means the beginning of the rhubarb season. A rhubarb tart is a tasty treat and its sweet and sour taste conjures up visions of summer.

Recipe for rhubarb tart

This seasonal tart takes around 30 minutes to make, of which five minutes are needed for preparation and 25 minutes for baking. We recommend leaving it to cool for 20 minutes.


1 round pre-prepared pastry dough (300g)
450g rhubarb
2 handfuls of ground almonds or hazelnuts
100 ml milk (or milk alternative)
1 egg
1 tbsp. sugar (if necessary, or according to the sweetness of the rhubarb)


  1. Wash the rhubarb and cut into small pieces.
  2. Line the baking tin with the dough and prick with a fork. Scatter the ground nuts over the dough and spread the rhubarb pieces on top.
  3. Bake for 10 minutes in the lower section of the oven, preheated to 250 degrees on the upper and lower heat setting.
  4. Mix the milk with the egg and sugar. After these 10 minutes of baking, remove the tart from the oven and pour in the milk mixture. Bake for a further 15 minutes.
  5. Leave to cool for a while as it is best enjoyed at room temperature. The tart can also be eaten cold later.

The health benefits of rhubarb

The sour and fruity plant is rich in antioxidants. The low-calorie vegetable (not fruit!) contains lots of potassium, calcium and vitamin C. Anyone wishing to boost their immune system in spring can do so with a tasty rhubarb recipe.

Season: April – June in Switzerland. But please note: rhubarb shouldn't be harvested after 21 June as the oxalic acid content increases towards the end of the season.

Discover more easy and healthy recipes

Move more, eat better, live more mindfully – and grow healthier by the day. Our active365 app will help you. With a sweet rhubarb tart for dessert, for example.

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