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Dessert

Rhubarb Tart

A tart made with rhubarb, sugar, water, and a crust, simmered and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rhubarb and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,852 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Rhubarb Tart

Ingredients

Directions

Prepare the rhubarb

  1. Cut the rhubarb stalks into lengths of 4 to 5 inches and remove the thin skin.

  2. Combine the rhubarb with a thin syrup made of sugar and water in a dish. Cover with another dish.

Cook and assemble

  1. Let it simmer very slowly for 1 hour, or use a block tin saucepan.

  2. Once cooled, make the rhubarb into a tart using the tart crust.

Bake

  1. Bake the tart until the crust is golden and the filling is tender.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rhubarb + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together1,852 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rhubarb stalks
Provide the tart's main filling, which softens and turns tender during cooking.
Sugar
Sweetens the rhubarb syrup and balances the stalks' natural tartness.
Tart crust
Forms the base and shell that holds the filling while the tart bakes.

The step that matters

Let it simmer very slowly. Slow, gentle cooking softens the rhubarb fibres without breaking the stalks apart, so the filling stays tender and holds its shape in the tart.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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