Filed Under: Dessert, Fruit, Under 20 Mins

Petite Rhubarb Tartlets

A balance of tart and sweet, these lovely little cakes are a delicious portable treat

July 29th, 2008

Recipe by Nanna Simonsen

"I very much liked this recipe. I will make these again, but instead of rhubarb, I'll try blueberries or raspberries." Sarah McCann, mom of Leah, 6, Waverly, Ont.
Makes 8-10 tartlets
  • 2 cups chopped rhubarb
  • 3 tbsp granulated sugar, plus 1/2 cup granulated sugar
  • 1/2 cup blanched almonds
  • 1 vanilla bean, seeds scraped and reserved
  • 1/2 cup unsalted butter
  • 2 eggs
  • Pinch sea or kosher salt
  • 1/4 tsp lemon zest
  • 1/2 cup all-purpose flour
  • 2-1/2 tbsp potato flour
  • 1/2 tsp baking powder
  • 1/4 cup buttermilk
  • Icing sugar (optional)
  1. Preheat oven to 375-deg. F.

  2. In a bowl, sprinkle rhubarb with 3 tablespoons sugar and set aside.

  3. Using a food processor, process almonds and seeds from vanilla bean into a fine powder.

  4. Using an electric mixer, beat butter with remaining sugar until creamy and soft. Add eggs, one at a time, while continuing to beat. Add salt, zest and almond-vanilla powder.

  5. In another bowl, sift flours and baking powder together. Add half of flour to batter; with mixer on slow, add buttermilk and remaining flour.

  6. Pour batter into muffin cups until half full and top with pieces of sweetened rhubarb. Bake for 20 minutes or until lightly browned. Let cool and sprinkle with icing sugar.

Nutrients Per Serving

Nutrients per cake 291 calories, 18 g fat, 70 mg calcium, 73 mg sodium, 30 g carbohydrates, 2 g fibre, 5 g protein; excellent source of vitamin A and folate; good source of vitamin C.

Petite Rhubarb Tartlets
Photo by Lars Ranek

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