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Rhubarb tarte tatin with orange cream

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Topped with a sweet, zesty orange cream, this rhubarb tarte tartin makes for an impressive dessert. Try this recipe out at your next dinner party, it's sure to go down a treat!

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Rhubarb tarte tatin with orange cream


  • ¼ cup (55g) caster sugar
  • 1 bunch (7 stalks) rhubarb, trimmed, cut into 7cm lengths
  • 2 tsp grated orange zest
  • ½ tsp vanilla extract
  • 1 sheet puff pastry
  • 300ml thickened cream
  • 2 tbsp caster sugar, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Grease a 20cm round cake pan.
  2. Step 2

    Combine the sugar, rhubarb, half the orange zest and the vanilla in a bowl. Place in prepared pan. Top with the pastry sheet. Trim the pastry corners to form a circle and tuck in the edges. Bake for 15 mins or until the pastry is puffed and golden.
  3. Step 3

    Meanwhile, beat the cream and extra sugar until soft peaks form. Fold in remaining orange zest.
  4. Step 4

    Carefully turn the tarte tatin out onto a serving plate. Serve immediately with orange cream.