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Rhubarb Recipes You’ll Repeat Puff Pastry Desserts And Sweet Tarts Made Easy

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This easy rhubarb puff pastry tart is the ultimate spring dessert—flaky, golden pastry filled with a tangy-sweet rhubarb mixture and finished with a simple vanilla glaze. Perfect for brunch, garden parties, or make-ahead treats, these tarts come together quickly and look beautiful on any table.

Ingredients

Scale
  • 1 sheet puff pastry, thawed
  • 1 cup rhubarb, finely chopped
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • Optional: coarse sugar for sprinkling

For the glaze:

  • ½ cup powdered sugar
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small saucepan over medium heat, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Cook until the mixture thickens and the rhubarb softens, about 5 to 7 minutes. Remove from heat and let cool.

Roll out the puff pastry on a lightly floured surface and cut it into 6 equal rectangles.

Place a spoonful of the rhubarb mixture in the center of three of the rectangles, leaving a border around the edges.

Brush the edges with the beaten egg, then place the remaining pastry rectangles on top to form pockets. Press the edges with a fork to seal.

Transfer to the prepared baking sheet, brush the tops with more egg wash, and sprinkle with coarse sugar if using.

Bake for 15 to 18 minutes or until golden brown and puffed.

While the pockets are cooling, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.

Drizzle the glaze over the cooled puff-tart pockets before serving.

 

Notes

  • Use cold puff pastry for the best rise and flakiness.

  • For added depth, add orange zest or cardamom to the rhubarb filling.

  • Do not overfill the pastry—too much filling can cause leaks.

  • Always let tarts cool before glazing to prevent the glaze from melting.

  • If freezing, skip the glaze and add it fresh after reheating for a clean finish.

  • Puff pastry brands vary—adjust baking time if using thicker sheets.

  • You can replace rhubarb with or add strawberries for a sweeter variation.

  • Store leftovers in an airtight container at room temp or refrigerate.

  • Reheat in the oven, not the microwave, to maintain crispness.

  • These tarts are freezer-friendly both before and after baking.

Find it online: https://claradelish.com/rhubarb-recipes-youll-repeat-puff-pastry-desserts-and-sweet-tarts-made-easy/