Rhubarb Tarte Tatin

Name: Rhubarb Tarte Tatin
Cuisine: French
Ingredients: ¾ cup sugar; 2 tablespoons water; 1 teaspoon lemon juice; 1 teaspoon vanilla extract; 3 tablespoons butter; 2 cups sliced rhubarb (about 3–5 medium-size rhubarb stalks, cut into ¼-inch-thick angled pieces); 2 cups sliced rhubarb (about 3–5 medium-size rhubarb stalks, cut into ¼-inch-thick angled pieces); ½ Best Double Piecrust

Preparation info

Makes
6–8
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

This famous French dessert is usually made with apples. I’d been making it that way for years, so I thought…why not try it with rhubarb? It was délicieux!

Ingredients

¾ cup sugar
2 tablespoons water
1 teaspoon

Europe
France
Pie
Dessert
Vegetarian

Method

In a 10-inch, slope-sided, ovenproof sauté pan over medium-high heat, combine sugar, water, lemon juice, and vanilla. Bring to a boil, stirring until sugar dissolves and syrup becomes a pale caramel color. Remove from heat; add butter, and swirl to combine.

Add rhubarb pieces evenly to pan, forming two layers of slightly overlapping concentric circles (see