Best 3 Tarten Riwbob Rhubarb Tart Welsh Recipes
The classic Welsh dessert, Tarten Riwbob, also known as Rhubarb Tart, is a sweet and tangy treat that has been passed down through generations. This traditional recipe combines the flavors of tart rhubarb and sweet pastry to create a mouthwatering dessert that is perfect for any occasion. Whether you're a seasoned baker or just starting out, this article will guide you through the steps of making this delicious Tarten Riwbob. From gathering the ingredients to assembling the tart, we'll provide you with all the tips and tricks you need to create a perfect Tarten Riwbob that will impress your friends and family.
Let's cook with our recipes!
TARTEN RIWBOB (RHUBARB TART) WELSH
I adopted this recipe from recipezaar, because it didn't have a loving home and I thought it sounded like a nice pie. I haven't made it yet, but will try to some time soon so that I can adjust and update the recipe should it need it. If you make it before me please let me know what you think!
Provided by -Sylvie-
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Line a plate or shallow tin with half the pastry.
- Fill with fruit, cover with sugar and add a little water.
- Cover with the rest of the pastry and bake for 45 minutes.
- Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish.
- All kinds of plate tarts with pastry top and bottom are popular in Wales.
- Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used.
- Croeso Cymreig.
WELSH RHUBARB CAKE
More of a pie with a crumble topping than a cake, but still gorgeous. I didn't make this one up, it is from an old magazine, but well worth sharing.
Provided by DebraSheaf
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 190 C/ gas 5.
- Grease and line a 20cm round cake tin ( I use a loose bottom pie dish)
- Cream butter and sugar together.
- Beat in eggs.
- Fold in flour and pinch of salt.
- If needed add milk to give a dropping consistency.
- Slice rhubarb 2.5cm thick and toss in demerara sugar.
- To make the topping, rub butter into flour and stir in sugar.
- Pour cake mix into tin.
- Arrange rhubarb on top.
- Sprinkle topping over.
- Bake 40-45 mins.
- Serve with a dollop of cream.
RHUBARB TATIN
A vibrant and colourful take on the traditional French dessert, using bright pink forced rhubarb and star anise - perfect for a winter dinner party
Provided by Cassie Best
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- You'll need a large, heavy-based ovenproof frying pan (ours was 22cm), or a tatin pan. Using the pan as a guide, cut the rhubarb into batons to fill the pan - longer pieces look better than small pieces - then set aside.
- Heat oven to 220C/200C fan/ gas 7 and tip the sugar into the frying pan. Bubble until the sugar has dissolved and turns a shade or two darker. Add the star anise, then remove from the heat and lay the rhubarb in the pan, curved-side facing down. Dot with the butter and sprinkle over the lemon juice.
- Trim the pastry to a circle slightly larger than the pan and put it on top of the rhubarb, tucking it in around the edges. You can now chill for up to 24 hrs, or cook straight away.
- Bake for 15-20 mins until the pastry is golden and puffed and the caramel is bubbling around the edges. Put your serving plate over the pan and carefully flip it over (be wary of the hot juices). Serve in the middle of the table with ice cream piled on top, or cut into slices.
Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Use fresh, ripe rhubarb: This will ensure that your tart has the best flavor and texture.
- Trim the rhubarb properly: Cut off the leaves and tough ends of the rhubarb stalks.
- Don't overcook the rhubarb: The rhubarb should be cooked until it is tender but still retains its shape.
- Use a good quality pastry dough: This will make a big difference in the overall flavor and texture of your tart.
- Don't skimp on the sugar: The sugar helps to balance out the tartness of the rhubarb.
- Add some spices: Spices such as cinnamon, nutmeg, and ginger can help to enhance the flavor of the rhubarb.
- Serve the tart warm or at room temperature: This is the best way to enjoy the flavors of the rhubarb and pastry.
Conclusion:
Tarten Riwbob, or Welsh rhubarb tart, is a classic dessert that is easy to make and always a crowd-pleaser. With its sweet and tart filling and flaky pastry crust, this tart is the perfect way to enjoy the flavors of spring. So next time you're looking for a delicious and easy dessert, give Tarten Riwbob a try. You won't be disappointed!
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