Rhubarb meets vanilla!

Since Mr. J. and me saw rhubarb in the supermarket for the first time this year, he badgers me for finally bake something with rhubarb! But since we were only at his place the last weeks and I didn’t want to drag my whole household along I delayed it again and again.


Recipe for a Rhubarb Pudding Tarte

Recipe for a Rhubarb Pudding Tarte


As we were at my place for a change last weekend and we found wonderful exemplars of this slightly sharp veggie at the Handelshof, I took the opportunity to meet his desire. Because he’s not the only one who loves rhubarb here. I just love this typical taste of rhubarb which isn’t really comparable with anything else.


Recipe for a Rhubarb Pudding Tarte


Pudding and rhubarb – lovely combination!

So, I looked for a few tasty recipes on Pinterest and found a recipe on Emma’s Lieblingsstücke, which we both approved and I definitely had to try it.

But this tarte doesn’t only contain rhubarb, but also pudding. Tasty, homemade vanilla pudding! Until now I never made vanilla pudding myself, only chocolate pudding, but I’ll definitely make vanilla pudding more often now. Super creamy and so tasty. And in combination with rhubarb just lovely and I can only recommend it to you. 🙂


Do you like rhubarb as well?


Recipe for a Rhubarb Pudding Tarte

Rhubarb Pudding Tarte

Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes


For the pudding

  • 4 egg yolks
  • 80 g sugar
  • 200 ml milk
  • 200 ml cream
  • 1 tsp vanilla extract
  • 1 vanilla bean
  • 40 g flour

For the cake base

  • 230 g flour
  • pinch of salt
  • 80 g sugar
  • 150 g butter

For the filling

  • 300 g cleaned rhubarb
  • 1 tbsp jam sugar
  • 2 tbsp water


  1. Whip egg yolk, sugar and 100 ml milk very creamy. Sift the flour and stir it into the mass. Now boil up remaining milk together with cream, vanilla extract and pulp of a vanilla bean. Pour in the egg yolk mass with stirring and continue stirring until the mass thickens. But don’t boil it up again. Take the pot off the stove and cover it with cling wrap. Set aside.

  2. Now make a dough out of the ingredients for the cake base. Best is if you knead the dough you’re your hands to a smooth mass. Grease the tarte pan with butter, spread the dough in the pan and press it on. Press a little bit of the dough to the edges of the tan so that you have a nice cake edge. Cover it with cling wrap and cool it for about 30 minutes.

  3. Cut the rhubarb into about 1 cm big pieces. Boil 150 g of the rhubarb together with water and jam sugar in a non-stick pan and let it bottle for 2-3 minutes. Set aside and let it cool a little.

  4. Preheat the oven to 180 °C/360 °F. Spread the gelled rhubarb on the cake base and fill the cake with the vanilla pudding. Spread the remaining rhubarb onto the pudding and place the tarte in the oven for about 30-40 minutes, until it’s slightly brown. Take it out and let it cool on a wire rack. Now sprinkle it with powdered sugar.


Recipe for a Rhubarb Pudding Tarte

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