Vegan Rhubarb Tarte Tatin

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Rhubarb tarte tatin. How romantic doesn’t that sound? I’m just as in love with the name itself, as I am with the actual outcome. It was all Mike’s idea, to begin with. We were just chitchatting away about rhubarb and things to make with it, and all of a sudden, we had decided to try to make a plant-based rhubarb version of the French classic. And while it looks super fancy and everything, making it is very simple – the dough comes together in literally 3 min, and the filling in not that much longer. Assembling it all isn’t one bit difficult, and 25 min later it’ll be done baking in the oven. The flipping thing really isn’t too big of a headache either – so there’s simply no reason to not give this a try! It’s a sophisticated-looking (and sounding) dessert, pretty as can be and perfect for any summer gathering. We love it with a dollop of ice cream on top, and often go for Oatly’s strawberry flavored vegan one for this application. (No affiliation though.) Graduation, midsummer, whatever is coming up – serve rhubarb tarte tatin. You won’t regret it!

PS. We’re using canola oil here as a climate friendly alternative to butter, and it works great. In Sweden, we can buy organic, locally sourced canola oil that tastes fantastic – and this is by far our cooking/baking fat of choice. It’s not always easy, trying to make the right decisions when it comes to the food we consume. Sure, a plant-based diet is generally great – but we don’t always feel super excited at the thought of replacing locally sourced (dairy) products with, let’s say, coconut based ones, which have been transported from far away, been sourced from where there was once rainforest and left thousands of wild animals homeless. Do you follow? So when we don’t have to choose, we get so excited. And happy. And the more we experiment in the kitchen, the more truly sustainable ways of cooking we find. If you can’t get your hands on organic and legit good canola oil (we know this can be hard in the US, for instance), know that any neutral cooking oil should work as a substitute.


200 g all purpose flour (~3 1/3 dl)
1/2 tsp salt
1 tbsp sugar
65 g canola oil (~scant 1 dl)
2 tbsp cold water


400 g rhubarb (2-3 stalks)
180 g sugar (~2 dl)
3/4 dl water

  1. Start with the crust. Combine the flour, salt and sugar in a mixing bowl. Add in the canola oil and mix together, using a fork. Pour in 2 tbsp of cold water and, using your hands, form into a dough. Chill – covered – in the fridge for at least 30 minutes.
  2. Meanwhile, preheat oven to 200º C and start with the filling. Prepare the rhubarb by peeling and cutting the stalks in a way so they fit nicely in a 20 cm tart pan. Choose your own pattern or do as the picture shows. The rhubarb will later be placed round side down in the pan. Set aside.
  3. Place the sugar and water in a small saucepan over medium heat. As the mixture heats up, stir every so often until the sugar is dissolved. Bring to a boil and then turn down the heat slightly and allow to simmer for approx. 7 minutes. The sugar water will have reduced and formed a syrup-like consistency.
  4. Pour the syrup into the empty tart pan and arrange the rhubarb on top. Roll out the crust to the same size as your pan and place over the rhubarb. Press the edges in and against the inside edges of the pan. You don’t want anything overhanging on the outside. Using a fork, poke a few holes in the crust.
  5. Bake for 25-30 minutes, or until the crust browns. Let cool at room temperature for 25 minutes. Turn the tart out by placing a large plate or cutting board on top of the tart pan, and flip. Serve the same day warm or later at room temperature. Keeps well in the fridge for 3-5 days. Note, if preparing in advance, reheat the tart before unmolding. It won’t fall out of the pan when cold.

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