Rhubarb Tarte Tatin

28 Mar 2011

Category: recipes

This is a quick way to make a yummy and impressive dessert.  The sweet and tartness of the caramel and rhubarb is a great combination.   If you have 4 oven-proof blini pans, you can make individual desserts, otherwise one ovenproof frying pan will work just as well.

Rhubarb Tarte Tatin

Preparation time: 20 minutes, cooking time: 30-60 minutes.  Serves 4


150g butter, chopped into dice

120g sugar

4-6 stalks of rhubarb

sheet of puff pastry (ready made is fine!)

zest of one orange

optional: vanilla pod



1. Heat the oven to 190C, Gas 5

2. If you are usuing indivbidual pans, cut the rhubarb to fit, otherwise cut into 5cm sticks

3. Roll the pastry to the thickness of a pound coin, and cut into a disc slightly larger than the pan(s)

4. Dot the butter across the bottom of the pan(s), sprinkle over the sugar and orange zest (and a slice of vanilla if used)

5. Put the pan on a hot hob and place the rhubarb sticks so they look neat, over the top of the butter and sugar

6. Cook for about 10 minutes over a hot hob, so that the butter and sugar caramelises, but doesn't burn.

7. Tuck the pastry over the top so it just snuggles down the side of the pan

8. Put in the oven for about 20-30 minutes or until the pastry is golden brown.

9. Remove from the heat and allow to cool for a couple of minutes.  Turn out onto a plate so the rhubarb is uppermost and eat warm, while the caramel is still gooey.  Perfect with creme fraiche, marscapone or cream, depending on how indulgent you are feeling!