• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

LunaCafe

  • Home
  • About Us
    • Contact LunaCafe
    • Getting Started
    • About LunaCafe
    • About Susan S. Bradley
    • About James H. Bradley
  • Holiday
    • Christmas Cookies: Deck the Halls
    • Christmas Cookies: Silver Bells
    • Christmas Favorites: Silver Moon
    • Christmas Cookies: Starry Night
  • Fresh Primers
    • Apple Primer
    • Apple Cider Primer
    • Artichoke Primer
    • Blueberry Primer
    • Cherry Primer
    • Cranberry Primer
    • Lentil Primer
    • Pear Primer
    • Rhubarb Primer
    • Strawberry Primer
    • Winter Squash Primer
    • Cranberry Garnishes
    • Temperature Guide for Cooking
  • Recipe Archives
    • Master Recipe Index
    • Fall Recipe Index
    • Apples Recipe Index
    • Pumpkin Recipe Index
  • Fall Recipes
  • Recent Posts

Rhubarb Cardamom Rose Petal Tart

June 6, 2017 by Susan S. Bradley

The perfect rustic tart–crunchy on the edges, chewy in the center, and bursting with juicy, tart rhubarb.

Rhubarb Rose Tart | LunaCafeRhubarb and rose petal is a flavor pairing made in heaven, as Flavor Pairing: Rhubarb + Rose Petal illustrates so well. I’m not the only cook who’s head over heels with this lovely combination.

Rhubarb Rose Tart | LunaCafeRhubarb is one of the tartest and most assertive fruits available to bakers. And because of the gorgeous red color, it’s also one of the most romantic.

Rhubarb Rose Tart | LunaCafeRose petal adds a subtle floral note that adds to the romantic, English countryside appeal of this tart.

Rhubarb Rose Tart | LunaCafeNow, I could have gone the clafouti route with this flavor pairing, as in Fresh Apricot Ginger Peasant Cake, by simply replacing the apricots with the rhubarb mixture below. And I may try that next.

Rhubarb Rose Tart | LunaCafeBut I wanted a base that is more a pastry than a cake. So that’s how I ended up with a sweet, rich short crust pastry, a little on the wet side with baking powder added for lift. It works beautifully.

Rhubarb Rose Tart | LunaCafeRhubarb Cardamom Rose Petal Tart

This rustic tart is perfect with afternoon tea. It’s crunchy on the edges, chewy in the center, and bursting with juicy, tart rhubarb.

Pan
unsalted butter to coat the pan

Pastry
1 cup (4½ ounces) all-purpose flour
¾ cup sugar
½ teaspoon baking powder
½ teaspoon fine sea salt
4 tablespoons unsalted butter, cut into several pieces
1 large egg
2 large egg yolks

Rhubarb
2 cups (8 ounces) ½-inch dice fresh rhubarb
2 tablespoons sugar
1 teaspoon rose water
½ teaspoon cardamom

Embellishments
lightly whipped cream, optional
organic rose petals, optional

  1. To prepare pan, heavily butter a 10-inch removable bottom tart pan. Be sure to also butter between the two pieces, where the bottom lip touches the insert. This is where sticking most often offers, as juices from the rhubarb seep down through the pastry and onto the tart pan. Reserve.
  2. Arrange a rack in the upper third of the oven, and heat to 375°
  3. To make the pastry, in a processor fitted with the steel knife, combine flour, sugar, baking powder, salt, and butter. Pulse to cut the butter into dry ingredients. The mixture will be the consistency of coarse sand.
  4. Add egg and egg yolks, and pulse briefly, until egg is evenly distributed and pastry clumps together.
  5. Gather the pastry together with your hands and press it evenly onto the bottom of the prepared tart pan. Don’t press pastry onto the sides of the pan. Reserve.
  6. To prepare the rhubarb, in a medium mixing bowl, combine diced rhubarb, sugar, cardamom, and rose water. Let sit for 10-15 minutes, until juices begin to form. Mix well.
  7. Spoon rhubarb with juices onto the center of the pastry, and then distribute evenly to within ¾-inch of the edges. The edges must remain clear so that they can rise in the oven.
  8. To bake, set the tart pan on an edged baking sheet. Bake for 50-55 minutes, until pasty is dark golden brown at the edges and golden brown at the center.
  9. Remove from the oven, and let cool for 10 minutes only. Remove the outer edge of the tart pan while it’s still warm, so that it doesn’t stick. (If tart pan edges don’t release easily, the issue is most likely under the pan. So tip the pan, and insert a thin knife between the bottom edge of the pan and the insert. That should release the tart from the pan.) Let tart cool completely or serve while still warm.
  10. To serve, set tart on a dessert platter, and cut into wedges.

Serves 8.

Rhubarb Cardamom Rose Petal Tart | LunaCafe

Cookin’ with Gas (inspiration from around the web)

  • Elderflower-Rhubarb Pie | Can Caramelo
  • Raspberry Rhubarb Tart | Flourishing Foodie
  • Rhubarb Bourbon Brown Butter Tart with Almond Crust | The Bonjon Gourmet
  • Tarta de Ruibarbo (Rhubarb Tart) | Food & Cook
Print Friendly, PDF & Email

Filed Under: Desserts, Pies | Crisps | Cobblers, Rhubarb, Rose Petal, Spring & Summer Desserts Tagged With: dessert, recipe, Rhubarb, rose petal, tart

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Previous Post: « Fresh Strawberry-Tomato Dessert Sauce
Next Post: Blueberry Salad with Baby Lettuce, Burrata & Blueberry Ginger-Lime Vinaigrette »

Reader Interactions

Comments

  1. Barrett

    July 13, 2015 at 8:13 pm

    This rhubarb rose combo you keep making always looks so awesome. The hard part is deciding which one to try first. I still have a little rhubarb left, too.
    Barrett´s last blog post ..Baltimore Orange CrushMy Profile

  2. Laura

    July 13, 2015 at 11:17 am

    What an incredibly gorgeous and fragrant dessert. Just the idea of edible rose petals makes me swoon. I’m in love with the crust for this tart and every single ingredient that goes in it. Too bad there is no rhubarb to be found in my neighborhood right now.

  3. Laura

    July 13, 2015 at 10:38 am

    This is gorgeous! I am also so depressed, as a blogger, because our local rhubarb is light green. Whenever I use red–and I do break down and do it occasionally–it is grocery store rhubarb.
    Laura´s last blog post ..Spiralized Thai Cucumber SaladMy Profile

    • Susan S. Bradley

      July 13, 2015 at 7:16 pm

      Laura, that green rhubarb may be a variety called Victoria. It’s delicious. Don’t let the color throw you off. 🙂

  4. Dee Dee

    July 13, 2015 at 7:36 am

    Susan, I love anything at all with rhubarb, and this recipe looks to entice me as well. I may have to resort to frozen rhubarb this late in the season, but it may be worth it to give this pretty tart a try!

  5. Rebecca

    July 13, 2015 at 4:31 am

    Beautiful use for rhubarb and such stunning flavor pairings! I love it!

  6. Debra

    July 12, 2015 at 10:19 pm

    Love rhubarb and I’m always looking for a new way to use it. This looks delicious!
    Debra´s last blog post ..Beer Braised Chicken StewMy Profile

  7. Marye

    May 14, 2015 at 6:51 am

    I love rosewater in desserts. I would never have considered using it with rhubarb! This looks great.
    Marye´s last blog post ..Texas Flood Pie – Like Mississippi Mud Pie Only BetterMy Profile

  8. pam

    May 14, 2015 at 4:54 am

    I hope I find some rhubarb at the store today!
    pam´s last blog post ..My Paris Dream by Kate BettsMy Profile

  9. Cyrus

    May 14, 2015 at 4:36 am

    Susan this recipe looks fantastic! I love the adjustment you made to turn it into a pastry 🙂
    Cyrus´s last blog post ..Anticuchos: Peruvian Beef KabobsMy Profile

  10. Cyrus

    May 14, 2015 at 4:35 am

    Susan this recipe looks so fantastic, and I love the adjustment to turn it into a pastry!

  11. Florian

    May 14, 2015 at 1:10 am

    Wow, I love your ideas to use rhubarb! The combination with the rose petals are marvelous!
    Florian´s last blog post ..Hemp Falafel with Sunflower Seed DipMy Profile

  12. Kathy Hester

    May 13, 2015 at 9:30 pm

    I love cardamom and rosewater together and love the idea of adding rhubarb in!
    Kathy Hester´s last blog post ..Indian Stuffed Potato Chaat, Food and Wine Conference and A ContestMy Profile

  13. susan

    May 13, 2015 at 9:28 pm

    Yay for me – I have rhubarb that I just bought today. I’m going to pickle a bunch, and then I’m making this tart. Thanks, Susan!!!
    susan´s last blog post ..Broccoli Cheddar Frittata with Tomatoes: #SundaySupperMy Profile

Primary Sidebar

Welcome to LunaCafe

... a lively celebration of regional food and culinary craft, season by season, with 400+ original recipes by Susan S. Bradley

We Love Our Sponsor

Click to visit SkyBlue Portland Real Estate Group

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

Asian Inspired Recipe Archive

Asian Soups Recipe Archive

Asian Noodles Recipe Archive

Master Recipe Archive

Search LunaCafe

Recipes by Category

Subscribe

Footer

Copyright 2012 © www.thelunacafe.com. All Rights Reserved.
If you want to share any part of this website, please Contact Us for permission.
Page copy protected against web site content infringement by Copyscape
Home | Admin | About US | Chocolate | Holiday | Primers | Contact Us | Archives | Privacy Policy

Copyright © 2021 LunaCafe on the Foodie Pro Theme