Finnish Rhubarb Tart

I love rhubarb and my rhubarb patch!

It is time to harvest the last of my rhubarb for the season. I get a variety of thicknesses in my rhubarb.

I use the thickest stalks for Finnish Kisseli (Cold Rhubarb Soup).


I use the medium stalks in pies. My cousin gave me the best rhubarb pie I've had. Try it!

Ric's Mom's Rhubarb Pie

For the innards:

3 heaped cups chopped rhubarb.

2 cups sugar

1/2 cup tapioca

2 eggs

1/4 teaspoon nutmeg.

I save the thinnest stalks for the topping on this Finnish Rhubarb Tart I found on ScandiFoodie's blog. Click to see her step by step photos and a photo of the final product! Below I added the American measurements to her metric measurements. 

My neighbor said this recipe makes rhubarb taste like candy!

Finnish Rhubarb Tart

2 eggs
100g or 1/2 cup sugar
50g or 4 Tablespoons or 1/2 stick butter, melted
2 tsp vanilla sugar or 1 tsp vanilla extract
150g or 1 1/4cup plain flour, sifted
100ml or 1/2 cup pouring (light) cream
1 bunch rhubarb, peeled and cut into 2cm cubes I use my narrowest stalks for this topping.
2 tbsp sugar, extra
demerara or brown sugar

Whisk the eggs and sugar until light and fluffy. Stir in melted butter and vanilla sugar. Stir in flour and finally the cream. Mix well and pour into a greased tart tin (24cm or 9inches). Sprinkle the extra sugar on the rhubarb and mix. Spoon the rhubarb on the dough and sprinkle with demerara or brown sugar.

Bake in 175C for 345F or about 20 minutes. Serve with custard or cream (or on its own).