Rhubarb and hazelnut tart

Rhubarb and hazelnut tart

Total: 2 hr 30 Min. | Active: 45 Min.
Nutritional value / piece: 357 kcal
, Fat: 25 g
, Carbohydrate: 26 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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160g white flour
50g hazelnuts, roasted, finely ground in a food processor
50g cane sugar
½tsp salt
80g butter, cut into pieces, cold
1 egg, beaten

Nut filling

100g butter, soft
100g cane sugar
¼tsp salt
2 fresh eggs
150g hazelnuts, toasted
1 ½tbsp white flour


300g red rhubarb, cut diagonally into pieces approx. 3 cm long.
2tbsp cane sugar
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For a flan tin approx. 28 cm in diameter, greased

How it's done


Mix the flour, nuts, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Roll out the pastry on a lightly floured surface, place in the prepared tin, prick the base firmly, cover and chill for approx. 30 mins.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack.

Nut filling

Using the whisk on a hand mixer, beat the butter, sugar and salt, add the eggs, beat for approx. 3 mins. more until the mixture is lighter in colour. Blitz the nuts in a food processor until the mixture is creamy, stir into the mixture with the flour, spread over the tart base.


Place the rhubarb in a diamond pattern over the nut filling, sprinkle over the sugar.

To bake

Approx. 1 hr. in the lower half of the oven. Remove from the oven, allow to cool slightly, slide the tart onto a cooling rack, leave to cool completely.

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