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Rhubarb lattice Tarte with Coconut Crust

Rhubarb lattice Taste placed on a cooling rack, white green striped kitchen towel and rhubarb.

Spring is in full swing in our kitchen! We just love rhubarb and the amazing color it gives the food!

If you look for a dessert, dressed to impress look no further!

Velvety smooth rhubarb curd find the perfect complement in a toasted Coconut Crust, decorated with a perfectly placed rhubarb lattice. Making the lattice is a bit like adults arts and crafts, by layering long strips of rhubarb overtop of each other.

Don’t be afraid of the lattice, it’s really easy and I did it while I was half asleep in the morning without coffee in my body. Nevertheless I first took a look at this explanation the first time I made lattice and it was very helpful.

Enjoy the Rhubarb tarte and let me know how you liked it! Tag us with one of our recipes on social media @twosisterslivinglife and get a feature in our story as a thank you! 

Love, Antonia

Rhubarb lattice Taste placed on a cooling rack, white green striped kitchen towel and rhubarb.

Rhubarb lattice Tarte with Coconut Crust

This is rhubarb lattice tarte with coconut crust. We just love rhubarb and the amazing color!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: rhubarb, spring, tarte
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 10
Calories: 389kcal
Author: Antonia

Ingredients

Crust

  • 1/2 cup desiccated coconut toasted
  • 3/4 cup whole grain flour
  • 7 tbsp butter unsalted
  • 1/3 cup brown sugar
  • 1 pinch salt

Tarte Filling

  • 3 cup rhubarb cut into small pieces
  • 1 cup brown sugar
  • 1/2 cup orange juice
  • 1 pinch salt
  • 1/3 cup butter
  • 2 eggs
  • 4 egg yolks

Rhubarb lattice

  • 6 whole rhubarb pink
  • 1/2 cup sugar

Instructions

  • Preheat oven to 180°C (350°F)

Coconut Crust

  • In a medium bowl, stir together toasted coconut, whole grain flour, brown sugar and salt. Add the cubed butter and combine until it starts to form a dough.
  • Pat mixture into prepared tarte pan and freeze for 10 minutes.
  • After freezing bake crust for 25 minutes at 180°C.

Tarte Filling

  • In a medium saucepan, bring the rhubarb, brown sugar, orange juice and salt to simmer over medium heat. Simmer until rhubarb has softened about 10 minutes. Pour everything into a kitchen bowl and blend the mixture with a hand held food mixer until smooth. Add butter and whisk until combined. Let cool for 5 minutes. Add the eggs and the egg yolks, whisking until well combined.
  • Return rhubarb-orange mixture to saucepan; cook over medium heat, whisking constantly, until thickened, 5 to 10 minutes maybe longer. Let cool to room temperature. Pour rhubarb mixture unto prepared pan with coconut crust, smoothing the top.
  • Bake until set, about 15-20 minutes. Let cool completely on a wire rack.

Rhubarb lattice decoration

  • Using a mandolin slicer, slice the rhubarb lengthways to be about 1/8 inch thick. In a pot bring water and sugar to a boil. Reduce to a simmer then add 4 or 5 slices of rhubarb at a time to the pot. Cook rhubarb until slightly softened (approx. 2 minutes), then drain on paper towels. Repeat, until all the rhubarb is cooked. 
  • Next make your rhubarb lattice. Line up slices of cooked rhubarb side-by-side on the tarte. (The number of side-by-side slices will depend on how many are needed to cover the width of your baking pan, I used 12 slices in total). Fold alternating slices up (slice 1, 3, 5, 7, 9 and 11) and lay a piece of rhubarb horizontally just underneath the bends (so it will lay overtop of slice 2, 4, 6, 8, 10 and 12). Next bring slice 1, 3, 5, 7, 9 and 11 back down so it lays over the horizontal strip. Next lift slices 2, 4, 6, 8, 10 and 12 and lay another slice of rhubarb horizontally underneath the bend (so it will lay overtop of slice 1, 3, 5, 7, 9 and 11 this time). Continue this process of layering rhubarb horizontally alternating between lifting odd slices, and then even slices. Cut the ends off, they should not overlap the tarte.
  • Store tarte in the fridge for up to 3 days.

Nutrition

Calories: 389kcal | Carbohydrates: 49g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 148mg | Sodium: 161mg | Potassium: 245mg | Fiber: 1g | Sugar: 40g | Vitamin A: 650IU | Vitamin C: 9.2mg | Calcium: 82mg | Iron: 1.2mg

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