Rhubarb and pink peppercorn tart from Wild Sweetness: Recipes Inspired by Nature (page 66) by Thalia Ho

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Notes about this recipe

  • Eat Your Books

    Despite its name, this recipe is a cake.

  • eclairea on June 15, 2025

    GREAT! Could do with 1/4 or 1/2 tsp more pink peppercorn if making for more adventurous palates. Baked another 10 mins than what recipe called for, as the top took a while to brown.

  • EmilyR on March 19, 2024

    I don’t quite understand how this is supposed to make a 9” tart when the recipe calls for a 14x5” rectangular tart pan, however I am guessing it’s rather versatile and glad plenty of other reviewers have made this with success. My tart also took about 40 minutes to bake. It is sweet but not cloyingly so and the pink peppercorns really do make this a bit special.

  • anothersarah on July 18, 2023

    This is one of the best desserts I've made. The flavors are amazing and the texture of the polenta really compliments it. I needed 40 minutes (not 20) to cook and was still a little wet in the center but that may be the nature of the rhubarb.

  • takstephe on June 08, 2023

    Worth making again, had a really beautiful flavor. Loved the combo of rhubarb, rose water and pink peppercorns. Took much longer than 20 minutes to get golden brown

  • Astrid5555 on May 05, 2022

    Not a traditional tart, more a crumble cake with roasted rhubard. The addition if pink peppercorns elevates this tart to something really special, delicious!

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