Delicious Puff Pastry Rhubarb Tart

Finding a dessert that feels fancy enough for company but doesn’t require hours in the kitchen can feel like searching for a needle in a haystack. Between juggling work deadlines and family commitments, most of us don’t have time to spend all day crafting complicated pastries or following multi-step recipes with hard-to-find ingredients.

That’s why this puff pastry rhubarb tart has become my go-to recipe when I need something special but simple. It uses store-bought puff pastry (no shame in that game!) and fresh rhubarb to create a dessert that looks like it came from a bakery but only takes about 30 minutes of hands-on time.

What Kind of Rhubarb Should I Use?

When shopping for rhubarb, you’ll find both green and red varieties at the store – and either one will work great in this tart. The red stalks tend to be a bit sweeter and look prettier in desserts, but the green ones taste just as good. Look for stalks that are firm and crisp, with no soft spots or blemishes. Fresh spring rhubarb (April to June) is usually the most tender, but you can also use frozen rhubarb in a pinch – just thaw and drain it well before using. Keep in mind that thicker stalks might need a bit more cooking time to get tender, while thinner stalks cook more quickly.

Options for Substitutions

Let me share some helpful substitutions for this tart recipe if you need them:

• Puff pastry: This is pretty important for the recipe, but in a pinch you could use pie crust – though you won’t get that same flaky, puffy texture. Store-bought or homemade both work great.
• Cream cheese: You can swap the cream cheese with mascarpone for an equally creamy result. If you’re going dairy-free, try dairy-free cream cheese alternatives, but the texture might be slightly different.
• Greek yogurt: Regular plain yogurt works too – just strain it in a cheesecloth for 30 minutes first. Sour cream is another good option that gives similar tanginess.
• Rhubarb: If rhubarb isn’t in season, try using tart apples or fresh strawberries. The cooking time might need adjusting – cook until the fruit is tender but still holds its shape.
• Icing sugar: You can make your own by blending regular sugar in a food processor until powdery. Use the same amount as called for in the recipe.
• Lemon: For both juice and zest, you can use lime as a substitute, or even orange for a sweeter citrus note. If using bottled lemon juice, use 2 tablespoons instead of 3.

Watch Out for These Mistakes While Baking

The biggest challenge when working with puff pastry is temperature control – if it gets too warm, it becomes sticky and difficult to handle, while if it’s too cold, it will crack when you try to unfold it. Let your puff pastry thaw in the refrigerator overnight, then give it about 10-15 minutes at room temperature before working with it. Another common mistake is not pre-baking the pastry shell before adding the cream cheese filling, which can lead to a soggy bottom – make sure to dock the pastry with a fork and bake it until golden brown first. When it comes to the rhubarb, avoid overcooking it in the sugar syrup as it can quickly turn mushy – instead, remove the pieces as soon as they’re just tender when pierced with a knife, usually after 5-7 minutes of gentle simmering. For the best presentation, pat your poached rhubarb dry with paper towels before arranging it on the tart, as excess moisture can make the filling runny.

What to Serve With Rhubarb Tart?

This sweet and tangy rhubarb tart pairs perfectly with a scoop of vanilla ice cream, which melts beautifully over the warm pastry. If you’re feeling fancy, try serving it with a dollop of lightly whipped cream or a spoonful of mascarpone cheese – both complement the tart rhubarb flavor really well. For a morning or afternoon tea treat, I love serving this tart with a hot cup of Earl Grey tea or fresh coffee, letting the creamy filling and flaky pastry shine. You could also add a drizzle of honey or a sprinkle of powdered sugar right before serving for an extra touch of sweetness.

Storage Instructions

Keep Fresh: This rhubarb tart is best enjoyed the day it’s made, but you can keep any leftovers in an airtight container in the fridge for up to 2 days. The puff pastry might lose some of its crispiness over time, but it’s still really good!

Make Ahead: Want to prep ahead? You can cook the rhubarb filling up to 3 days in advance and store it in the fridge. The cream cheese mixture can also be made a day ahead – just keep it covered in the fridge. When you’re ready to serve, just assemble and bake the tart with your pre-made components.

Serve: For the best texture and flavor, let the tart cool for about 15-20 minutes after baking before serving. If you’re working with leftovers from the fridge, just let them come to room temperature for about 30 minutes – the flavors are actually better when they’re not super cold!

Preparation Time	30-40 minutes
Cooking Time	20-25 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 200-220 g

Ingredients

For the puff pastry base

• 1 sheet puff pastry (thawed according to package directions)

For the rhubarb filling

• 1/2 tbsp lemon zest (finely grated from fresh lemon)
• 1 1/2 lb rhubarb (trimmed and cut into 1/2-inch pieces)
• 1 1/2 cups water
• 1 tsp vanilla extract (I use Nielsen-Massey vanilla)
• 2 cups sugar (granulated white sugar)
• 3 tbsp lemon juice (freshly squeezed for best flavor)

For the cream cheese filling

• 8 oz cream cheese (softened, I prefer Philadelphia cream cheese)
• 1/4 cup plain Greek yogurt
• 1/2 cup powdered sugar (sifted to prevent lumps)
• 1 tsp vanilla extract
• a pinch salt

Step 1: Prepare the Rhubarb

Start by bringing 2 cups of sugar and 1 1/2 cups of water to a gentle boil in a pot.

Stir until the sugar is fully dissolved.

Add the lemon, a touch of vanilla extract, and rhubarb to the pot, bringing everything to a low boil.

Cover the pot and remove it from heat, allowing the mixture to rest for 20 minutes.

Afterward, drain the liquid (and save it for Margaritas.yum!) and place the rhubarb in the fridge to cool before adding it to the puff pastry.

Step 2: Prepare the Puff Pastry

While the rhubarb is cooling, let your puff pastry thaw for about 20 minutes.

Once thawed, cut the pastry sheet into 15 equal squares.

Gently press each square into a cupcake mold to form small pastry cups.

Bake according to the package instructions, usually about 20 minutes, then let them cool slightly.

Once cooled, carefully press down the centers to form a shell for your filling.

Allow the pastry to cool completely before proceeding.

Step 3: Make the Cream Cheese Filling

In a mixing bowl, beat together cream cheese, powdered sugar, a dash of vanilla extract, and yogurt until the mixture becomes fluffy, which should take about 5 minutes.

Taste to ensure the flavors are balanced, and adjust if necessary.

Step 4: Assemble the Pastries

With the cooled puff pastry shells ready, spread a generous amount of the cream cheese filling into each shell.

Top each with the cooled rhubarb, arranging it attractively over the filling.

Step 5: Chill and Serve

For the best results, allow the assembled pastries to chill in the refrigerator for about one hour before serving.

This will help the flavors meld together beautifully, making for a delightful dessert experience.