Rhubarb Tart with Lemon, Cardamom & Vanilla

This rhubarb tart is a perfect way to celebrate spring and enjoy the tangy flavor of fresh rhubarb. It has a flaky and buttery crust made with buckwheat flour for a nutty and earthy touch. The filling is a simple mixture of rhubarb, sugar, lemon, cardamom, and vanilla that creates a lovely balance of sweet and tart. This tart is easy to make and looks rustic and elegant at the same time.

Ingredients

• 1 ½ cups all-purpose flour
• ⅓ cup buckwheat flour (you can also use rye, whole wheat, or more all-purpose flour)
• 1 tablespoon sugar
• 1 ½ teaspoons sea salt
• 2 sticks (8 ounces or 110 grams) cold unsalted butter, cut into small pieces
• 8 tablespoons cold water
• 1 pound rhubarb, cut into 1 ½ inch pieces
• ¾ cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon cardamom
• 1 teaspoon vanilla
• Coarse sugar for sprinkling (optional)

Instructions

1. To make the crust, combine the flours, sugar, and salt in a large bowl. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the water gradually, stirring with a fork, until the dough comes together. You may not need all the water. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. To make the filling, toss the rhubarb with the sugar, cornstarch, lemon zest, lemon juice, cardamom, and vanilla in a medium bowl. Set aside while you roll out the dough.
3. Preheat the oven to 375°F (190°C) and place a baking sheet in the oven to heat up.
4. On a lightly floured surface, roll out the dough into a large rectangle, about 1/8 inch thick. Trim the edges if needed. Transfer the dough to a sheet of parchment paper and place it on a rimless baking sheet or flip over a rimmed baking sheet and use the bottom side.
5. Spoon the rhubarb filling over the dough, leaving a 2-inch border around the edges. Fold the edges over the filling, pleating as you go. Sprinkle some coarse sugar over the edges if you like.
6. Carefully slide the parchment paper with the tart onto the hot baking sheet in the oven. Bake for 25 to 30 minutes or until the crust is golden and the filling is bubbly.
7. Let the tart cool slightly on a wire rack before slicing and serving. Enjoy with some whipped cream or ice cream if you like.

Notes

• You can use frozen rhubarb for this recipe, but thaw it first and drain any excess liquid.
• You can also make this tart with other fruits such as strawberries, raspberries, cherries, or peaches.