Gramma Reeni’s Rhubarb Tart

Last weekend we enjoyed this Gramma Reeni’s rhubarb tart not once but twice. Earlier in the week my Grampa Jim sent me the recipe and some photos to go with it. You could call this tart a family heirloom. It is from my Great Grandma Irene, or as we called her, Gramma Reeni. She used to live in a quaint small white house near Rochester, Minnesota. Not far away was the store that her husband held. Outside the house were her flowers and the lawn that she cut with a push mower.

We celebrated my sister’s 30th birthday with the tart and everyone liked it so much that it disappeared quite quickly. For Sunday I made a new tart and it was enjoyed just as quickly. We have eaten this tart every year during rhubarb season, so you could say that it is a taste from childhood. But since I had moved to Finland I had not had it and after a break of thirteen years, it was nice to receive this recipe.

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Rhubarb Tart

2.4 dl/1 c flour

5 tbsp powdered sugar

110 g/4 oz/ 1/2 c unsalted butter

1/4 tsp salt

Blend flour, salt and sugar. Add softened butter and work together to make a pastry. Press pastry into a papered 20 cm/8 inches spring form pan. Bake pastry for 15 minutes in a convection oven at 160 C/330 F.  (or 180 C/350 F if using a traditional oven.)


2 eggs

3.5 dl/1 and 1/2 c sugar

1/4 tsp salt

1.2 dl/ 1/2 c flour

5.3 dl/ 2 and 1/4 c chopped rhubarb

rhubarb mixture

Beat eggs well, add sugar and salt a little at a time, beat well and add flour and mix. Fold in the rhubarb, then pour the rhubarb mixture onto the baked pastry shell. Top the tart with 0.8 dl/ 1/3 cup of walnut pieces and 0.6 dl/ 1/4 cups of brown sugar sprinkled over the tart. Bake for 30-35 minutes in a convection oven 160 C/330 F. (or 180 C/350 F if using a traditional oven.)

tartServe with vanilla ice cream.

Links to other recipes from Grampa Jim: Almond Braid, Fresh Fruit Tart, Cranberry Cake, Cranberry walnut scones


  1. I love recipe’s from Grandma’s, they are almost always perfect. They didn’t measure like we do but their baked goods always were so wonderful. This rhubarb tart sounds like of those simple and perfectly delicious recipes I love to make. It looks so good I am not surprised it was such a hit with the family.

  2. That Rhubarb Tart looks just awesome! I am drooling now 🙂 It’s so hard to get it over here. Do I really need to make one myself? It’s such a big challenge.

  3. That tart looks beautiful and yummy! I’ve never had just rhubarb in a tart/pie. I’ve always had it mixed with strawberries. I’ll have to give it a try!

    1. So glad the gluten-free version worked out for you Carol! After you mentioned it, I could imagine that this type of recipe really works well with gluten-free flour, especially since the top meringue has very little flour in it and the crust is not yeast raised and does not need extra kneading. I’ll have to try the GF version next time my GF friends come over. Thank you for the tip!

  4. Grandpa Jim’s and my Aunt Mabel Wuollet had a recipe called “rhubarb crunch” that is nearly identical to this recipe. I make it year-round with fresh or frozen rhubarb grown here in Alaska and baked in a pie or cake pan. It is one of my husband’s favorite’s.

    1. In the future, an out-of-control rhubarb plant may be our “problem” as well! 🙂 I will sometimes cook them in just a little water and some sugar until they become soft. Then I let it cool and we like to add a spoonful or two or three to some plain yoghurt or maybe icecream…that is how we used up all of the rhubarb from our freezer this spring.

  5. There’s nothing more like “home” than heirloom recipes that we used to enjoy while growing up. It sounds like your Grandma Reeni’s home is the sort I’m hoping to retire in.. a quaint house, push mower and lots of time for rhubarb tarts like this one:) xx

  6. Laila, your blog, or actually you, are just incredible! I’ve read it quite regularly and am usually just drooling over the nummy things. Now I made that grandma Reenie’s rhubarb tart and we loved it! Our company liked it, too. I can only raise my hat to you for how talented and energetic you are; keeping all the ropes in your hands… new baby, the fazer thing, babtism, berry season, photographing AND posting it all here. Wow. Have a good week and please post more, it’s always fun to read! With love, Liisa (K)

    1. Oh, Liisa! So glad you have liked reading my blog. You made my day with your compliment coming from a super Mom! And as you probably know, mixed in the business of life there are days tucked in between that it feels like hardly anything is accomplished. But maybe they are just as necessary. <3Laila

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