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Dessert

Rhubarb Tart

A tart made with rhubarb simmered in a sugar syrup and baked with a pie crust.

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 rhubarb into 1-inch pieces.

  2. Peel off the thin skin of the rhubarb.

  3. Sprinkle a little sugar into the basin with the rhubarb.

Make the syrup and cook the rhubarb

  1. In a saucepan, boil sugar in water to make a thin syrup.

  2. Add rhubarb to the syrup.

  3. Simmer gently, shaking the pan often until it turns green.

Assemble, bake and serve

  1. When cold, place rhubarb in a tart dish with just enough syrup to keep it moist.

  2. Cover with a light pie crust.

  3. Bake until the crust is golden.

  4. Serve with custard or cream.

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
Provides the tart flavour and the fruit filling that the crust covers.
Granulated sugar
Sweetens the rhubarb and, dissolved in water, forms the syrup that keeps it moist.
Pie crust
Encloses the fruit and bakes golden on top.

The step that matters

Simmer gently, shaking the pan often. Rhubarb softens quickly. Gentle heat with frequent shaking cooks the pieces evenly and helps them keep their shape instead of breaking down into mush.

“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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