This entire Rhubarb Cream Tart entails no baking. I was excited to find it in my files from many years ago. I came up with this when I first started writing about desserts. I love rhubarb as does my husband and when coupled with a strawberry sauce, it is the perfect summer delight.
The only caveat with rhubarb is the leaves are poisonous if eaten because of the oxalic acid. However, this has been disputed recently but I don't intend to test it. Most rhubarb I have seen in stores have the leaves cut off to avoid any possible problems. If not, just cut them off and throw them away.
The crust is made from purchased vanilla wafers and is simply pressed onto the sides and bottom of the pan.
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Fresh or frozen rhubarb can be used for the Rhubarb Cream Tart which makes it ideal for year round enjoyment.
I think I like this so much because of its simplicity and the tartness of the rhubarb is tamed by just a bit of whipped cream to smooth it out. There is a delightful tang to it which is why I avoided any decoration on top.
Crust
12 ounces vanilla wafers (340 grams)
¼ cup powdered sugar (35 grams or about 1 ¼ ounces)
1 teaspoon vanilla
10 tablespoons butter, melted (⅔ cup, 140 grams or 5 ounces)
Spray a 9x3 inch round cheesecake or springform mold with vegetable spray.
Break the cookies up and place them in the bowl of a food processor. Process until they are fine crumbs. 
Add the powdered sugar and process briefly to mix. 
Remove the crumbs to a large bowl and mix the butter in with a fork until all the crumbs are completely coated.
Press about ⅔ of the crumbs onto the sides of the pan about 2 inches up. Press the remaining crumbs on the bottom of the pan. Refrigerate while you finish the tart.
Wipe out the bowl of the processor with a paper towel before continuing.
Rhubarb Cream Filling
6 cups fresh rhubarb*
¼ cup water
1 ½ cups sugar (300 grams or 10 ½ ounces)
¼ cup cold water
4 ½ teaspoons gelatin
1 cup heavy cream
*I used about 2 ¼ pounds to get the 6 cups by the time I trimmed the top and ends. Also, if fresh rhubarb is not available, frozen is fine. Use it straight from the frozen state. Do not thaw.
Wash the rhubarb stalks and cut them into about ¾" pieces. 
If the stalks are fat, cut them in half lengthwise first. 
Place the rhubarb and ¼ cup water in a saucepan with a tight fitting lid. Place over low heat until the rhubarb starts releasing its liquid, stirring often. 
When there is a bit of visible liquid, add the sugar, stir well, cover and place over low heat until the sugar dissolves. 
Raise the heat to medium and bring to a low boil keeping the lid on.
Cook until the rhubarb is very tender. Remove from the heat and cool to lukewarm.
Add the gelatin to ¼ cup cold water, stirring well. Set aside.
When the rhubarb is cooled, place it in the bowl of the processor. 
Process until smooth. 
Heat the gelatin in the microwave for about 20 seconds to liquefy. Add to processor and process briefly. Cool completely.
Beat the cream until soft peaks form. Do not overbeat. 
Fold into the rhubarb and pour it into the prepared shell.
Refrigerate until set. I leave mine in the refrigerator overnight.
To release the tart. warm the removable rim of the pan with a hair blower set on high heat held about ¼ inch from the tin. Circle the entire tin.
Place it on top of a fat can and gently pull down the sides. If it doesn’t release, re-warm the edge. Do not overheat or you can melt the sides of the tart.
To move the tart, release the bottom with a metal spatula. 
Place two pancake turners, one on each side of the tart and lift it onto the serving plate. 
Or, if it is loose enough, just slide it off the bottom onto a serving plate.
To make ahead, freeze, well wrapped in the pan, for up to a month. To use, thaw overnight in the refrigerator.
Strawberry Sauce
2 cups sliced strawberries
¼ to ⅓ cup sugar, or to taste
½ teaspoon cornstarch or potato starch, optional
Combine all together in a mixing bowl about 1 hour before serving. Let rest at room temperature.
If you want to thicken the sauce, add the cornstarch to the sugar, mixing well. Add to the strawberries and place over medium heat. Bring to a boil and boil for one or two minutes until thickened somewhat. Cool before using.
To Serve: Cut the tart and serve with the Strawberry Sauce.
Yield: 10 to 12 servings, unless you are cutting it for me!
Cookie Book Update. This Creme de Menthe Pattie has got to be one of my favorites so far. A chocolate cookie is topped with a very simple to make peppermint patty and finished with a chocolate glaze that sets firmly so it doesn't melt in your hands. Can't wait to share.
Ann Rippel says
Thank you for this recipe. My husband loves Rhubarb. I am tired of the same old pie, etc. Now I have something really fun and different to make.
I have never had a taste for Rhubarb we use to eat it in the swampy areas in Western Massachusetts when I was a kid. It grew wild we walk along and grab a piece for a snack.
Thank you for all you do and your generosity in these recipes.
hfletcher says
Dear Ann - whle I can't imagine eating rhubarb raw, I love it in desserts. I'm not sure why it is not more widely used or with a bit more imagination. However, I think you will find this a change and trust you will enjoy it.
Louise says
Dear Helen, just to clarify: I am unable to get my hands on fresh OR frozen rhubarb, and so am trying this with frozen mixed red fruit (berries). You indicate that the frozen (rhubarb) need not be thawed. Can I process the frozen fruit and incorporate the sugar, gelatine, and cream as your recipe indicates? Any adjustments I need to make, in your estimation?
Looking forward to tasting this!
Thanks for the advice,
Louise
hfletcher says
That should be fine. Let me know how it comes out! Lucky guests.
Louise says
Dear Helen, I am expecting old friends over for the weekend, and in this muggy weather, your rhubarb tart sounds just perfect. Thanks again for your terrific instructions and inspirational descriptions. Louise
hfletcher says
I trust they will enjoy it as much as Mike and I did until our power went out for almost a day and scuttled it.
Louise says
Yikes! Power outages must be a nightmare for a serious patisserie like you! Hope you didn't lose all the fruits of your labor.
Louise
hfletcher says
Most upset about the shrimp chilling for the next day that couldn't be eaten. All the rest did well as I didn't have a lot of regular food in it at the time.
Lynette Pruett says
Oh, Helen, my mouth is watering! I also love the tartness of rhubarb, and really wanted to make a strawberry-rhubarb pie for the holiday weekend we just enjoyed, but decided instead to make a Fresh Strawberry Layer Cake, which was a big hit with our son’s family visiting from Texas. But that taste for rhubarb hasn’t been satisfied, so you know I’m thrilled to have another of your wonderful recipes to make.
I do have a question. Quite a while ago, when you introduced us to the Kuhn Rikon Push Pan, I bought it...in three sizes, 8” and 10” rounds, plus the 9” square. I absolutely love all three, but have noticed that I must adjust the size I use from what typical recipes call for since the bottom of the pan is slightly elevated from the bottom edge of the ring. My question is that I’ve not noticed you advising that one use a hair dryer to warm the ring of the pan before setting it on a large can to push it down. Is this because pushing an unbaked crust might cause it to collapse, unlike a baked one?
And my next observation is that I’m waiting with bated breath for your Creme deMenthe Pattie recipe! Chocolate, especially combined with mint, is (almost) my very favorite dessert flavor! I will be sure to share this recipe with my baker son, who is just beginning to know the pleasures of baking with his toddler twins. What joy for our family to see the love of baking passed on to a fifth generation!
Keep up the good work, Helen! We appreciate you more than you know. I hope you enjoy your summer.
hfletcher says
Hi Lynette - I think you might have gotten the pan recommendation from someone else. I use Magic Pan Cheesecake pans and have for years at the bakery. I don't understand the push pan or why it has a raised bottom. I don't like springform molds because of the spring and also they have a lip inside making getting the product out more difficult. The pan I use is flat on the bottom without a lip making it easy to release. The technique for releasing the product from the pan is so that the ring isn't around your arm when you release. We used to release 100's of these and the hairdryer and can make it a very easy task. I use it for baked, unbaked crusts or anytime something is in that particular pan.
I love peppermint and chocolate also. The cookie will be in the book so it will be a bit before that is available. It is just my way of keeping everyone up to date with what is going on with the book. It's won't be out until next year as it is a fairly comprehensive book featuring American and European cookies as well as bars and some candy.
You're grandchildren are lucky to have someone who enjoys baking in the house. I was able to pass it to one grandchild but the other escaped!
Lynette Pruett says
Thanks, Helen, for correcting me on the source. Now I will have to try to remember where I heard the Kuhn Rikon Push Pan recommendation! I actually love the pans, and they work in much the same way as the pan you show in your pictures. I’ll be on my way to the grocery later today to pick up the ingredients I need for the rhubarb tart and strawberry sauce!
And I don’t mind at all waiting on the availability of your cookie, bar and candy book. Thanks for keeping us up to date on what’s going on with that project!