Nick Malgieri
Nick Malgieri

Rabarberwaie - Swiss Rhubarb Tart

Simple tarts like these often grace Swiss tables.  Rhubarb, that hearty vegetable that makes wonderfully tangy fillings for tarts and pies, is a mainstay of almost every Swiss garden, so traditional Waien, tarts that have a custard cream poured over the fruit before baki9ng, are justly popular.

Makes one 10-inch tart, about 8 servings

1 pound fresh rhubarb rinsed and cut into 1/2-inch pieces

1/2 cup sugar

3 tablespoons all-purpose flour

3 large eggs

1 teaspoon vanilla extract

1 cup light cream or half-and-half

One 10-inch tart crust made from Sweet Pastry Dough, see below

Ground cinnamon for sprinkling on the filling

  1. Set a rack in the lowest level of the oven and preheat to 350˚F.
  2. Arrange the rhubarb in the pastry crust.
  3. Evenly whisk the sugar and flour together in a mixing bowl. Add the eggs and vanilla and whisk smooth. Whisk in the cream.
  4. Pour the filling over the rhubarb without over filling or the custard will overflow.
  5. Sparingly sprinkle the top of the tart with cinnamon if you like.
  6. Bake the tart until the edge of the crust is deep golden and the filling is set, 40 to 45 minutes.
  7. Cool the tart on a rack, then unmold and slide the tart from the pan bottom to a platter.

Serving: Cut the tart into wedges. It needs no accompaniment.

Storage: Keep the tart at a cool room temperature until serving time. Wrap and refrigerate leftovers and bring them to room temperature before serving again.

Sweet Pastry Crust 

Pulse 1 cup all-purpose flour, 3 tablespoons sugar, a pinch of salt, and 1/2 teaspoon baking powder in the food processor.  Add 4 tablespoons cold butter cut into 10 pieces and pulse until finely mixed.  Add 1 large egg and pulse again until the dough forms a ball.  Roll on a floured surface and fit into a 10-inch tart pan with removable bottom; sever excess dough at top of pan and chill until needed.