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You are here: Home / Dessert / Rhubarb & Blueberry Tarte Tatin

Rhubarb & Blueberry Tarte Tatin

Updated 1 June 2020 Published 10 June 2016 74 Comments

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Rhubarb & Blueberry Tarte Tatin is as delicious as it is pretty and super easy to make. With a Union Jack or cartwheel pattern (you decide) it’s also fun to create!
Rhubarb & Blueberry Tarte Tatin - Fab Food 4 All

So yesterday I found myself with some rhubarb I’d bought reduced and had a great idea to make sorbet, until I realised that my ice cream maker base wasn’t in the freezer so that idea went out the window.

Then I thought about making a rhubarb cake but I have a couple of really good ones already so didn’t think I could better them. Then Tarte Tatin sprang to mind as I’ve never made a rhubarb variant so that’s how this Rhubarb & Blueberry Tarte Tatin came to be!

Rhubarb & Blueberry Tarte Tatin - Fab Food 4 All

The next dilemma was how to lay out the rhubarb because with apples (which I’d done before) it was pretty easy.

I scanned the internet for images and wasn’t really happy with anything I saw and there were very few images on there, even my previous Apple & Blueberry Tarte Tatin image came up near the top! So then I had a flash of inspiration and decided to do a Union Jack pattern.

I had been meaning to do something in celebration of the Queen’s 90th Birthday and just hadn’t got around to it.

My resulting pattern looks more like a cartwheel but I was still pleased with my effort and enjoyed engineering and cutting the pieces to slot into each other. I had a few leftover blueberries in the freezer so decided to fill in the gaps with these.

Rhubarb & Blueberry Tarte Tatin - Fab Food 4 All

So I’d just like to say “Happy Birthday your majesty” and if you at home feel like celebrating with this patriotic Rhubarb & Blueberry Tarte Tatin I would be very happy if you share your creations with me on Facebook or Twitter, it’s always a thrill when readers share their creations with me:-)

Ooh, nearly forgot to say, the family loved this Tarte Tatin along with some vanilla ice cream, even hubby who doesn’t do blueberries! Here’s picture from Instagram of the rhubarb engineering!

 

A photo posted by Camilla (@fabfood4all) on Jun 9, 2016 at 6:54am PDT

Rhubarb & Blueberry Tarte Tatin - Fab Food 4 All

 

 More rhubarb recipes:

  • Rhubarb Pudding – Fab Food 4 All
  • Rhubarb & Blackberry Spiral Cobbler – Fab Food 4 All
  • Rhubarb & Ginger Cake – Fab Food 4 All
  • Rhubarb & Ginger Pie – Supper in the Suburbs
  • Rhubarb & Amaretti Cake –  Kitchen Sanctuary
  • Rhubarb & Orange Fool – Farmersgirl Kitchen

Rhubarb & Blueberry Tarte Tatin - Fab Food 4 All

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4.83 from 17 votes
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Rhubarb & Blueberry Tarte Tatin

Rhubarb & Blueberry Tarte Tatin is a delicious pudding that will impress and delight in equal measure!
Course Dessert
Cuisine French
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
Servings 4 people
Author Camilla Hawkins

Ingredients

  • 2 ½ rhubarb stalks mine was 210g
  • small handful blueberries fresh or frozen
  • 50 g unsalted butter
  • 100 g caster sugar
  • 1 tsp vanilla sugar
  • 1 pack ready rolled puff pastry

Instructions

  • Start by washing and trimming the ends of the rhubarb.
  • Then using a 15cm bottomed tarte tatin dish (or oven proof frying pan) as a template, cut lengths of rhubarb to fit the base and make your pattern in there. If you want the Union Jack/cartwheel affect I went for then you start with one piece the length of the dish and then further shorter lengths to form the stripes, cutting the corner wise lengths into a point so that they can slot in and the cut shorter lengths to fit in around the circumference.
  • Once you have your rhubarb pattern mapped out in you dish then invert it quickly onto a board so that you can easily recreate it.
  • Melt the butter over a gentle heat in the dish.
  • Add the sugar and gently heat through for about five minutes until bubbling and starting to caramelise, tip and swirl occasionally, don't use a wooden spoon (don't panic that it looks lumpy or pale, you can't go wrong).
  • Take the dish off the heat and reassemble your rhubarb pattern.
  • Preheat the oven to 200°C.
  • Place back on a gentle heat and cook for another 10 minutes (during which time most or all of the sugar will dissolve).
  • Then fill in the gaps with the blueberries and scatter over the vanilla sugar.
  • Next unroll the pastry out and prick all over.
  • Place the dish on a wooden board and drape the pastry over it.
  • Use scissors to cut around the dish leaving a 2cm overhang.
  • Tuck and fold the pastry under itself down into the dish.
  • Place on the middle shelf of oven and bake for 25 minutes until risen and golden.
  • Once baked, run a palette knife around the outside or the pastry and quickly invert onto a serving dish.
  • Best served hot with ice cream.

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Reader Interactions

Comments

  1. Lou | Crumbs & Corkscrews

    05/06/2019 at 6:53 pm

    Love the rhubarb engineering! I’ve never thought of making a rhubarb tarte tatin before, but when our rhubarb comes up next, I’ll have to give it a go. I’ve made everything we’ve had this year into rhubarb curd.

    Reply
    • Camilla

      06/06/2019 at 11:00 am

      Thank you! Now rhubarb curd, there’s a curd flavour I haven’t made yet, must get onto that:-)

      Reply
    • Maggie

      13/06/2024 at 2:39 pm

      OMG, what a fantastic recipe! We had a friend coming for lunch today. I read the recipe yesterday as another friend has given me some rhubarb l, and I had blueberries. However, I thought it read as too complicated, so decided not to bother. However, I took another look this morning, decided not to be a wimp, and made it. What a triumph it was! Absolutely delicious, not overly difficult, and quite fun making the design. Had with Kelly’s Cornish ice cream and single cream.

      A tip – you can make some me on n advance. I made it up to where I had cooked the rhubarb for 10 minutes on the butter/sugar mixture. Let it l for 20 minutes, added the blueberries and the vanilla sugar. I rolled out the pastry then placed it on the (now cold) pie tin. I then die the final bake for 25 minutes while we were having our first two courses. Magic. I will definitely make it again. Thank you, Camilla. Apologies that I didn’t take a pic – we couldn’t wait to get stuck in! X

      Reply
      • Camilla

        13/06/2024 at 3:26 pm

        Aww, that’s so wonderful to hear Maggie so glad you overcame your initial doubts. I’m all for dishes that look like they’re really difficult but are in fact quite easy. Thank you for sharing your tip:-)

        Reply
  2. Jill's Mad About Macarons

    11/05/2019 at 12:26 pm

    Absolutely love this, Camilla! And the decor is wonderful too. Sharing this, as I’m crazy mad about rhubarb too.

    Reply
    • Camilla

      11/05/2019 at 3:40 pm

      Thank you so much Jill, that’s a real compliment coming from you!

      Reply
  3. Amy Fidler

    16/02/2017 at 8:33 am

    What a beautiful dessert x love rhubarb

    Reply
    • Camilla

      16/02/2017 at 10:52 am

      Thanks, it really is lush-)

      Reply
  4. Richard Eldred Hawes

    26/01/2017 at 9:57 pm

    I have made Appler and Pear Tarte Tatins but not Rhubarb and Blueberries, will give it a try sometime

    Reply
    • Camilla

      27/01/2017 at 12:27 am

      Fab Richard, I have made Apple and Blueberry before but not pear so must try that:-)

      Reply
  5. Helen Moulden

    17/01/2017 at 9:13 pm

    This looks incredible. This is going on the to try list!

    Reply
    • Camilla

      18/01/2017 at 12:02 am

      Thanks Helen, it is yummy-)

      Reply
  6. A S,Edinburgh

    17/01/2017 at 12:27 pm

    That’s a gorgeous pattern! This sounds like a delicious combination of flavours.

    Reply
    • Camilla

      17/01/2017 at 1:12 pm

      Thanks, it really is lush:-)

      Reply
  7. William Gould

    11/11/2016 at 9:21 am

    It does look and sound good! If only my rhubarb would grow as well as my blueberry bushes! I’d be able to pick the ingredients straight out of my garden!

    Reply
    • Camilla

      11/11/2016 at 11:28 am

      Well at least you have blueberries, very envious!

      Reply
  8. glenn hutton

    31/10/2016 at 4:15 pm

    I haven’t had rhubarb (crumble) since school days and I always loved it… I must say that yours looks amazing!

    Reply
  9. Anita

    03/08/2016 at 6:36 am

    The Tarte Tatin looks fabulous!

    Reply
    • Camilla

      03/08/2016 at 3:58 pm

      Thank you Anita, it was lush:-)

      Reply
  10. Heather Haigh

    20/06/2016 at 1:20 am

    What a gorgeous looking pud. My rhubarb is resting this year as I have split it – I may have to buy some now….

    Reply
    • Camilla

      20/06/2016 at 10:35 am

      Thanks Heather, it didn’t last long on my family’s plates:-)

      Reply
  11. kellie@foodtoglow

    17/06/2016 at 1:55 pm

    I make sweet bakes with both blueberries and rhubarb, and I make sweet galettes, but I haven’t put them together. I wish I could have a slice right now. With creme fraiche – mmmm

    Reply
    • Camilla

      17/06/2016 at 3:58 pm

      Thanks Kellie, yes the blueberries and rhubarb worked really well together;-)

      Reply
  12. Jeanne Horak-Druiff

    15/06/2016 at 12:43 pm

    Mmm I love rhubarb and I love a good tarte tatin – but have never thought to combine them. Love the Queen’s birthday theme going on here too 🙂

    Reply
    • Camilla

      15/06/2016 at 5:04 pm

      Thank you Jeanne, the flavours worked really well together:-)

      Reply
  13. Nicole Power

    14/06/2016 at 12:47 am

    This tart sounds absolutely lovely!! I’ve enjoyed watching the birthday celebrations on TV here in NZ. This looks like the perfect dessert to celebrate 🙂

    Reply
    • Camilla

      14/06/2016 at 1:05 pm

      Thanks Nicola it was lush! I too enjoyed the Queen’s birthday on TV over 3 days:-)

      Reply
  14. Fiona jk42

    13/06/2016 at 9:04 pm

    We always seem to grow lots of rhubarb, so good to have a new recipe to try out, will make a change from crumble.

    Reply
    • Camilla

      13/06/2016 at 9:56 pm

      Thanks Fiona:-)

      Reply
  15. Ann Williams

    13/06/2016 at 12:25 pm

    That looks so simple and yet quite a different way of presenting rhubabr. It grows like a weed in the garden and I am always looking for new ways to use it – pies, crumbles (with various toppings) even rhubarb and ginger jam but never thought of adding blueberries despite doing this regularly with apples.

    Reply
    • Camilla

      13/06/2016 at 2:30 pm

      Thanks Ann, hope you get to make on soon:-) Wish I had rhubarb in the garden!

      Reply
  16. Kavey

    13/06/2016 at 11:19 am

    I love love love the union jack layout, it’s such a cute presentation and with that vivid colour, looks really good!

    Reply
    • Camilla

      13/06/2016 at 2:31 pm

      Thank you so much Kavey:-)

      Reply
  17. Margot

    13/06/2016 at 10:55 am

    This looks amazing Camilla. I like how you arranged rhubarb on the tart… very clever 🙂

    Reply
    • Camilla

      13/06/2016 at 2:32 pm

      Thank you Margot:-)

      Reply
  18. Sam McKean

    12/06/2016 at 8:34 pm

    Oh my! This looks incredible! I can’t wait to try!!

    Reply
  19. Anthea Holloway

    12/06/2016 at 7:56 pm

    I love this recipe and grow a lot of rhubarb so it is very useful.

    Reply
    • Camilla

      13/06/2016 at 12:01 am

      Thank you Anthea, do let me know what you think:-)

      Reply
  20. styles5433

    12/06/2016 at 3:36 pm

    what a lovely summery recipe and so pretty. Rhubarb is such a versatile fruit

    Reply
    • Camilla

      12/06/2016 at 5:48 pm

      Thank you:-)

      Reply
  21. Anca

    12/06/2016 at 10:42 am

    It looks amazing, I love the design that you made for the Queen’s birthday. I think the taste is great too.

    Reply
    • Camilla

      12/06/2016 at 12:05 pm

      Thank you so much Anca:-)

      Reply
  22. joanne casey

    12/06/2016 at 10:10 am

    looks delicious x

    Reply
    • Camilla

      12/06/2016 at 12:05 pm

      It really is-)

      Reply
  23. You Baby Me Mummy

    12/06/2016 at 9:27 am

    This looks delicious! Your pictures make it look even more yummy! x

    Reply
    • Camilla

      12/06/2016 at 12:06 pm

      Thank you so much:-)

      Reply
  24. Rhian Westbury

    11/06/2016 at 9:39 pm

    The union jack design looks so good on the pie. x

    Reply
    • Camilla

      11/06/2016 at 10:32 pm

      Thank you Rhian:-)

      Reply
  25. Hananh

    11/06/2016 at 8:27 pm

    This looks delicious, I would love to make something like this soon x

    Reply
    • Camilla

      11/06/2016 at 8:51 pm

      Thanks Hannah, it’s so quick and easy:-)

      Reply
  26. Ickle Pickle

    11/06/2016 at 8:04 pm

    This looks absolutely delicious – I love Rhubarb, I haven’t had it for years. Kaz x

    Reply
    • Camilla

      11/06/2016 at 8:52 pm

      Thanks Kaz, gosh go and get some lovely rhubarb!

      Reply
  27. Angela / Only Crumbs Remain

    11/06/2016 at 6:32 pm

    Ooh your tarte tatin looks so scrummy with the beautiful rhubarb. I would never have thought of using rhubarb and blueberries this way but it’s clearly made an absolutely gorgeous dessert.
    Angela x

    Reply
    • Camilla

      11/06/2016 at 7:36 pm

      Thanks Angela, the flavours worked really well together:-)

      Reply
  28. Angela Milnes

    11/06/2016 at 4:35 pm

    oh yummy. this looks so good and the photos are amazing too. You must have put in a lot of effort for this post. Angela from Daysinbed

    Reply
    • Camilla

      11/06/2016 at 5:34 pm

      Thank you so much Angela, I think it was the quickest post I’ve ever done as I made this the day before the Queen’s 3 day birthday celebrations so was in a rush to post the following day:-)

      Reply
  29. Becca @ Amuse Your Bouche

    11/06/2016 at 12:54 pm

    Very impressed with your Union Jack-inspired design! I do love tarte tatin, don’t think I’ve ever actually made one myself though!

    Reply
    • Camilla

      11/06/2016 at 1:40 pm

      Thank you Becca, oh you should make one, so easy (well this recipe is, some call for making caramel which I always burn)!

      Reply
  30. Maya Russell

    11/06/2016 at 11:24 am

    I can just taste the sweetness and tangyness of it. Looks delicious!

    Reply
    • Camilla

      11/06/2016 at 11:35 am

      Thank you Maya, it was fab:-)

      Reply
  31. Dom

    11/06/2016 at 10:19 am

    absolutely stunning. LOVE the union flag made with rhubarb, so funny and so clever and what a pretty tarte too!

    Reply
    • Camilla

      11/06/2016 at 11:11 am

      Aaw thank you Dom, that is a huge compliment as you make such wonderful sweet creations:-)

      Reply
  32. Emma walters

    11/06/2016 at 6:23 am

    perfect timing!! my rhubarb in the garden is huge & a punnet of frozen blueberries waiting to be eaten, def will be doing this next week. may not be as pretty as yours though, looks lovely!

    Reply
    • Camilla

      11/06/2016 at 11:12 am

      Fabulous Emma, I’m sure your’s will look fab, it really is easy to do but looks so effective:-)

      Reply
  33. Elizabeth

    11/06/2016 at 6:11 am

    Oh this sounds heavenly! I have some fresh rhubarb in my veg box this week – I’ll have to make this!

    Reply
    • Camilla

      11/06/2016 at 11:13 am

      Thanks Elizabeth, it really is so simple to make:-)

      Reply
  34. Peter Block

    11/06/2016 at 3:06 am

    Camilla, rhubarb is in season here in the states. It obviously is in season across the pond too. Your tart looks so good. And that is such a good way to showcase the rhubarb.

    Reply
    • Camilla

      11/06/2016 at 11:14 am

      Fab and thanks Peter, glad you have rhubarb over there too right now!

      Reply
  35. Kira

    11/06/2016 at 1:36 am

    Such a great way to celebrate the queens birthday! Looks and sounds absolutely lovely!

    Reply
    • Camilla

      11/06/2016 at 11:15 am

      Thanks Kira, didn’t last long here:-)

      Reply
  36. Sheri Darby

    10/06/2016 at 6:59 pm

    This looks so delicious

    Reply
    • Camilla

      11/06/2016 at 12:14 am

      Thank you Sheri it really was:-)

      Reply
  37. Emma @ Supper in the Suburbs

    10/06/2016 at 1:22 pm

    Wow this looks fantastic Camilla! Such bright summery colours and flavours. Can I have a slice?

    Reply
    • Camilla

      10/06/2016 at 4:55 pm

      Thank you so much Emma – it was lush:-)

      Reply

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