Rhubarb-lemon-thyme tart

Rhubarb-lemon-thyme tart



Actually, for today I had planned another recipe. But Tuesday I carved for something sweet, and then I remembered that I’ve seen a rhubarb-lemon-thyme tart recipe in a magazine. So I bought the needed ingredients and baked this tart. And since the rhubarb season is not over yet, I've decided to share this recipe with you. I have slightly adapted the recipe, and the result was a very delicious tart that was eaten within one day.


You need:


500 g rhubarb
155 g Butter, room temperature
200 g sugar
125 g flour
4 Eggs
1 tsp vanilla sugar
½ tsp baking powder
2 tbsp thyme leaves
grated zest of 1 bio lemon
icing sugar


This is how we proceed:


First, preheat oven to 180°C degrees.

Then wash rhubarb well, cut the ends and peel. Grease a pie dish with 30 g butter and sprinkle with 30 g sugar. Cut rhubarb so that it fits into the mold.



Beat 125 g butter, 170 g sugar and vanilla sugar until creamy. Separate the eggs and stir yolks one by one in the butter-sugar mixture. Beat egg whites with a pinch of salt until stiff. Mix flour and baking powder. Lift under the dough by alternating with the beaten egg whites.
Wash and dry the lemon and grate the zest into a bowl. Add thyme leaves, mix and give half to the dough. Then spread batter over the rhubarb.

Rhubarb-lemon-thyme tart before baking


Bake for 40 minutes on the middle rack.

Rhubarb-lemon-thyme tart


Remove from the oven and allow to cool. Use a knife to loosen the edge and turn the tarte on a plate. Sprinkle the remaining thyme and lemon mixture over the cake and dust with icing sugar.

Rhubarb-lemon-thyme tart
Rhubarb-lemon-thyme tart

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