Rhubarb-Almond Tart Recipe

Photo of Rhubarb-Almond Tart

Rhubarb-Almond Tart

Serves 8

This spring dessert is "as easy as cake," but with the beautiful presentation of a tart. We love the combination of almond, orange, and rhubarb, but for another flavor profile, substitute 1 teaspoon ground cardamom for the extract and zest.


  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing pan
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup plain Greek yogurt or sour cream
  • 1 teaspoon almond extract
  • Zest of a small orange
  • 3/4 cup all-purpose flour
  • 3/4 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 pound rhubarb stalks, trimmed and cut crosswise into 1/2-inch pieces
  • 2 tablespoons coarse sparkling sugar


  1. Preheat oven to 350°F. Grease an 11 x 8-inch or 10-inch round tart pan with removable bottom.
  2. In an electric mixer, cream together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after addition. Add yogurt, extract, and zest. Mix to combine.
  3. With mixer off, add flour, almond meal, baking powder, and salt. Mix on low speed until combined. By hand, fold in chopped rhubarb (save some fruit to decorate top, if desired).
  4. Transfer batter to prepared tart pan. Evenly spread batter over pan. Sprinkle top with coarse sugar. Place tart pan on a baking sheet. Bake until a skewer inserted into center comes out clean, 35 to 40 minutes.
  5. Transfer tart to a cooling rack and cool to room temperature. Carefully remove tart pan ring. Transfer to a platter and serve.


Amount Per Serving (based on 8 servings)
Calories: 440
Fat: 30 g
Saturated Fat: 15 g
Cholesterol: 110 mg
Sodium: 160 mg
Carbohydrates: 36 g
Fiber: 2 g
Sugar: 23 g
Protein: 7 g
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“One of my favorite desserts!easy to make and the results are stunning. ”

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