Easy Rhubarb Tart Recipe (Vegan)

You'll love my vegan version of rustic Rhubarb Tart recipe also known as Rhubarb Galette. It makes for really easy to make yet impressive seasonal dessert.

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I do love free-form tarts and this rhubarb one also known as galette has got that beautiful, rustic look. Another thing I really like about this recipe is that it's very easy to make and really let the rhubarb be the main star of the show and you know how much I love rhubarb from all the recipes on the blog already!

Despite its home-made and rustic looks it makes for quite an impressive dessert if you ask me. You can easily make it ahead and stick in the fridge until you are ready to bake it.

Ingredients and substitutions

There are very few ingredients required for making this simple tart and there are also few ways of jazzing things up depending on what you fancy or the ingredients you've got available in your cupboard.

I used homemade vanilla sugar in my filling which is super simple to make and adds another flavour dimension. Check out my Apple Pie with a Twist recipe for details on how to make your own. In the absence of vanilla sugar you can substitute it by adding a teaspoon of vanilla extract* to your filling mixture if you want.

I'm a huge cinnamon fiend so went for some ground cinnamon and a bit of nutmeg to flavour my filling with but feel free to change things up a bit. You might want to introduce a little bit of heat by adding some fresh or perhaps stem ginger* to your rhubarb. Try it and see what you think.

You can add a little extra touch to your galette by sprinkling the pastry not only with demerara sugar but also some flaked almonds (just a thought).

Few words on pastry

I decided to go for more of a savoury rather than sweet pastry for my galette and instead concentrating on sweetening the filling. I do think that contrast of salty and sweet works really nicely here. Also, if you are serving your tart with some ice cream or custard, you will get even more sweetness there so let's keep our pastry on a savoury side.

My pastry recipe is vegan but feel free to use regular unsalted butter for making it if you're not following plant based diet.

If you are sticking to making vegan pastry make sure to use vegan block butter like Stork or Naturli as its higher fat ratio makes it better for pastry making from spreadable kind that comes in a tub.

You can make this pastry in advance and keep in the fridge until needed and for up to 3 days or freeze it for up to 1 month.

Helpful tips when making Rhubarb Tart

• Make sure you chill your pastry dough. If you are making your pastry using vegan butter, bear in mind that it will never get very hard in the fridge anyway and will still be quite soft when you're rolling it out. Don't let that put you off as it will be quite easy to roll out and if it breaks when you're transferring it to the baking tray simply patch the holes up with some dough. The beauty of rustic tart is that it doesn't have to look perfect.
• Adding the flour to your rhubarb mixture will not only thicken the filling but also absorb the juices to prevent them from leaking out so do make sure you tip all of the flour/sugar mix onto the pastry together with your rhubarb.

Serving and storing

This delicious, rustic rhubarb tart doesn't need much in terms of accompaniment at all but we like it with some vanilla ice cream or custard.

I have recently discovered that Bird's custard powder* (not sponsored) is naturally vegan so I use it with my favourite oat milk to make super simple and most delicious custard.

This tart is best when served on the day it's baked but any leftovers can be kept in the fridge for up to 3 days. To reheat simply pop it in the oven preheated to 150C/300F for 5 minutes to warm up or if you don't mind for the pastry going a bit soggy few seconds in microwave will do too.

This rhubarb tart is suitable for making ahead and keeping unbaked in the fridge for a few hours until you're ready to bake it which is great for entertaining.

Baked rhubarb galette is not suitable for freezing.

How to make Rhubarb Tart - Step-By-Step Instructions

Making pastry

• Put all the ingredients with the exception of butter in the food processor and pulse until combined.
• Add chunks of cold butter and continue pulsing until you start getting crumbs like consistency.
• Add a little bit of ice cold water and continue pulsing until dough starts coming together. Try and add as little water as possible.

If you don't have food processor simply mix all the dry ingredients in a large bowl, add chilled, cubed butter and rub with your fingers until you get to crumbs like consistency. Add a little bit of icy water and keep on mixing with your hands until dough starts coming together.

• Turn the dough out onto floured kitchen counter and bring together with your hands.
• Flatten to form a disc, wrap in cling film or these beeswax wraps* and chill in the fridge for an hour.

Assembling rhubarb tart

• Roll out your pastry on a lightly floured surface to make a rough circle approx. 25-28cm/10-11" in diameter and transfer it onto lined square baking sheet*.
• Put all the tart filling ingredients in a large bowl and give them a good mix to combine.
• Arrange filling mixture in the middle of rolled out pastry making sure you scrape out every single bit of flour and sugar onto the rhubarb mix. You should have a round pile of filling mixture measuring roughly 17cm/7'' in diameter. You don't need to be that precise, simply ensure you leave the wide border of pastry all around to fold over the filling.
• Next you will do just that, fold the border over your rhubarb mixture overlapping slightly as you go along.
• Chill your tart in the fridge for 15 minutes as you preheat your oven to 180C/350F/Gas Mark 4.

• Take the baking sheet with the tart out of the fridge and brush pastry edge with "vegan wash" (mixture of agave syrup and plant based milk).
• Sprinkle over some demerara sugar and dot the filling with small pieces of butter.
• Bake in the preheated oven for 30-40 minutes until golden brown and the filling is visibly bubbling.
• Let it cool a bit and serve still warm or at room temperature with your favourite ice cream or custard!

Have you tried my Easy Rhubarb Tart?

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