Gordon Ramsay Rhubarb Tart Recipe

The First Time I Screwed This Up…

I used green rhubarb. Thought I could sugar my way to flavor. Instead, I got sour strings floating in pink juice and a soggy crust that bent like cardboard. I assumed tart meant simple—just fruit and pastry, right?

Wrong.

Rhubarb tarts are about control: temperature, moisture, texture. Once I followed Gordon Ramsay’s system—cold butter, hot tray, sharp aromatics—I finally nailed a tart that cuts clean, holds structure, and pops with sweet-tart clarity.

Here’s how to make the rhubarb tart Ramsay would actually respect.

Why This Works (And Where Most Go Wrong)

Most rhubarb tarts fail because of water: too much in the fruit, not enough care in the crust. You get leakage, sogginess, and flat flavor.

Gordon’s method solves all three:

• Cold, rested dough = flaky, structured crust.
• Diagonal-sliced red rhubarb = jammy, caramelized fruit.
• Cornstarch + lemon = thickened, balanced filling.
• Hot tray underneath = crisp bottom. No soggy middle.

Bonus insight: cardamom doesn’t dominate—it gives warmth and floral lift. Skip it, and you lose the depth.

Ingredients That Actually Matter

Crust:

• 200g all-purpose flour – structure.
• 50g buckwheat or rye flour – adds nutty bite and color. Can swap for all-purpose if needed.
• 1 tbsp sugar – balances the tang.
• 1 tsp sea salt – tightens flavor.
• 226g cold butter – diced small. No room-temperature cheats.
• 7–8 tbsp ice water – just enough to bring it together.

Filling:

• 450g red rhubarb, cut into 1½” diagonals – red = flavor and visual impact.
• ¾ cup sugar – balances acidity.
• 1 tbsp cornstarch – thickens without cloudiness.
• ½ tsp sea salt – sharpens the fruit.
• 1 tsp lemon zest + 2 tbsp lemon juice – brightness and balance.
• 1 tsp cardamom – warmth and complexity.
• 1 tsp vanilla extract – smooths out the edges.
• Egg wash + coarse sugar – optional, but adds shine and crunch.

How To Make Gordon Ramsay Rhubarb Tart

Preheat oven to 200°C (392°F). Place a metal sheet tray inside to heat.

Make the crust: Combine flours, sugar, salt. Rub in cold butter until texture is sandy with pea-sized bits. Add cold water a tablespoon at a time until dough holds. Flatten into a disk, wrap, and chill 30 minutes.

Make the filling: Toss sliced rhubarb with sugar, cornstarch, lemon zest and juice, cardamom, vanilla, and salt. Let sit 10–15 minutes to release some juices.

Roll the dough: On a floured surface, roll dough into a rectangle about 3mm thick, roughly 11×13 inches. Transfer to parchment.

Assemble the tart: Lay rhubarb in alternating diagonal rows (chevron-style), leaving a 4cm border. Fold dough over the filling, pinching corners. Brush crust with egg wash, sprinkle coarse sugar. Pour any leftover liquid over top.

Chill the assembled tart: Refrigerate 30 minutes or freeze 10 minutes to firm up.

Bake: Slide parchment and tart onto hot tray. Lower oven to 190°C (375°F). Bake 40–50 minutes until crust is deep golden and the filling bubbles at the center.

Cool and serve: Let rest at least 30 minutes before slicing. Filling sets as it cools.

What Gordon Ramsay Says About This Dish

“Use your eyes—rhubarb should be vibrant.”
→ That’s when I stopped pretending green rhubarb would work.

“Pastry is about temperature. Cold dough, hot oven.”
→ I used to skip the chill. Huge mistake.

“Let it rest. Just because it’s out of the oven doesn’t mean it’s done.”
→ I learned the hard way. Cutting too early ruins everything.

“Don’t drown the fruit—let it breathe.”
→ Arranging the rhubarb with space between helps it roast, not steam.

What I Got Wrong (And How I Fixed It)

• Used green rhubarb: Looked dull, tasted worse. Never again.
• Didn’t chill the dough before baking: Crust melted and shrank.
• Skipped cornstarch: Filling ran and soaked the crust.
• Didn’t use a hot pan: Bottom stayed pale and soft.
• Sliced too early: Filling hadn’t set. Leaked everywhere.

Variations That Actually Hold Up

Strawberry-Rhubarb: Replace 150g rhubarb with strawberries. Reduce sugar by 2 tbsp.

Orange-Cardamom: Swap lemon juice/zest for orange. Sweeter, more floral.

Hazelnut crust: Replace 30g of flour with ground hazelnuts. Adds rich flavor but softens structure slightly.

Avoid blueberries, peaches, or apples. Too watery or bland in this format.

Pro Tips That Change the Game

• Diagonal cuts = more caramelization. Better texture, better flavor.
• Hot tray = crispy bottom. Game-changer if your crust always goes soggy.
• Always chill before baking. Holds shape and traps steam.
• Crème fraîche > whipped cream. It cuts the sweetness perfectly.

Storage + Leftover Moves

Fridge: Airtight container, up to 3 days.
Reheat: 150°C for 10 minutes to refresh crust.
Freezer: Freeze unbaked tart. Bake from frozen +10 mins.
Leftovers: Sear slices in butter. Serve with yogurt or ice cream. Unreal.

FAQs

Q: Can I use store-bought crust?
You can, but it won’t hold the same flake or flavor. Use only in emergencies.

Q: Why did my filling leak everywhere?
Too little cornstarch or didn’t bake long enough. Also: did you chill before baking?

Q: Do I need to peel rhubarb?
Only if it’s tough or stringy. Most red stalks are fine unpeeled.

Q: Can I make this ahead?
Yes—assemble and refrigerate up to 1 day. Bake fresh.

Q: What herbs go well with rhubarb?
Fresh thyme and basil both bring great contrast.

Try More Recipes:

• Gordon Ramsay Rhubarb Tart Recipe
• Gordon Ramsay Lemon Tart Recipe
• Gordon Ramsay Apple Tarte Tatin Recipe