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!
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. I think 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.
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!
Here are a few more rhubarb recipes which you might like:
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
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.
I haven’t had rhubarb (crumble) since school days and I always loved it… I must say that yours looks amazing!
The Tarte Tatin looks fabulous!
Thank you Anita, it was lush:-)
What a gorgeous looking pud. My rhubarb is resting this year as I have split it – I may have to buy some now….
Thanks Heather, it didn’t last long on my family’s plates:-)
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
Thanks Kellie, yes the blueberries and rhubarb worked really well together;-)
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 🙂
Thank you Jeanne, the flavours worked really well together:-)
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 🙂
Thanks Nicola it was lush! I too enjoyed the Queen’s birthday on TV over 3 days:-)
We always seem to grow lots of rhubarb, so good to have a new recipe to try out, will make a change from crumble.
Thanks Fiona:-)
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.
Thanks Ann, hope you get to make on soon:-) Wish I had rhubarb in the garden!
I love love love the union jack layout, it’s such a cute presentation and with that vivid colour, looks really good!
Thank you so much Kavey:-)
This looks amazing Camilla. I like how you arranged rhubarb on the tart… very clever 🙂
Thank you Margot:-)