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EyeSwoon Unplugged: Rhubarb Tart

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Always and forever a lover of opposition and this spring dessert most certainly fits the bill, sweet, savory, and tart all at once. Impressive and yet simple further explores that polarization! Look, tarts can be intimidating but at its core this pastry dough is as easy as can be. Mixed in a bowl and pressed directly into a removable bottom tart pan, it eliminates any need for fancy tools, refrigeration, resting time, or even a rolling pin! AND, it is the perfect foil for just about any seasonal fruit. Here, vibrant stalks of rhubarb are the star but last summer, plums had me swooning. The crumbly savory crust is made with olive oil making it incredibly unique and soooo easy to throw together. This recipe was introduced to me through Daphne Oz but was introduced to her from Amander Hesser from Food52. And so, here I am passing it to you — spreading the tart love! The recipe, along with my complete look, is available on below!

EyeSwoon Unplugged: Rhubarb Tart
EyeSwoon Unplugged: Rhubarb Tart

Rhubarb Tart

Athena Calderone



1 1/2 cups all-purpose flour

3/4 teaspoon kosher salt

1 teaspoon sugar

1/2 cup mild olive oil

2 tablespoons whole milk

1/2 teaspoon almond extract

1 lb rhubarb, halved vertically and cut into 4” pieces.


2 tablespoons all-purpose flour

3/4 cup sugar

2 tablespoons cold, unsalted butter

¼ teaspoon almond extract


Heat the oven to 425 degrees. In a mixing bowl, stir together dry dough ingredients – flour, salt, and sugar. In a small bowl, whisk together the oils, milk and almond extract. Pour liquid mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 9-inch to 11-inch tart pan (you can use a smaller one if needed) and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. The dough should be about 1/ 8-inch thick all around.

In a bowl, combine the crumble ingredients -sugar, flour, salt, extract, and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly and the texture of tiny pebbles.

Arrange the rhubarb pieces overlapping in circle over the pastry. Sprinkle the crumble mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until pastry is golden thick bubbles begin enveloping the fruit. Cool on a rack. Serve warm or room temperature, with a dollop of creme fraiche or whipped cream.

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