Inside: Get a recipe for a Strawberry Rhubarb Tart that’s easy to pull together and will wow your dinner guests.
I made this twice and it was awesome!
I spent my entire childhood afraid to eat rhubarb.
My dad grew a big patch of it in the garden, and my mom made strawberry rhubarb jam. To me, it looked like gigantic wild celery–and I certainly wasn’t spreading that on my toast.
When I finally tasted rhubarb and strawberries together as an adult, it was a revelation. I’d missed out for so many years–clearly, I needed to make up for lost time.
Of all the desserts I make (and I make a lot of desserts because I love them), this Strawberry Rhubarb Crumble Tart is my husband’s hands-down favorite. He’s been known to say, mid-way through a slice, “I want to live in this pie”.
And because there’s no pie crust to roll (and tear and curse at), it’s hard to mess up.
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Ingredients You Need For This Strawberry Rhubarb Tart
To make the crust:
- Butter: I use salted, but you can use unsalted as well since there’s a pinch of salt in the crust
- Sugar: Use white granulated for this recipe
- Flour: All-purpose
- Pure vanilla extract
To make the filling:
- Strawberries: You’ll need a 16-ounce package
- Rhubarb: Stalks come in all sizes, but you need about four medium stalks for this recipe
To make the crumble:
Equipment You Need To Make This Strawberry Rhubarb Tart
- Food processor or bowl and spoon: You can mix the crust and crumble topping in a food processor or simply mix it by hand in a medium bowl.
- Springform pan or tart pan (or a pie plate): Ideally you want a pan with a removable bottom, but I’ve also made this in a pie plate.
- Baking sheet: You’ll want to place your tart on a baking sheet to catch any drips in the oven while baking.
How to Make This Strawberry Rhubarb Tart
Place butter (cut into pieces) in a food processor for a few seconds and process until creamy. Add sugar and vanilla and process until light and fluffy, about 20 seconds. (You can also mix this by hand with a pastry blender or fork.)
Combine 1 cup flour and a pinch of salt in a small bowl and add to food processor. Process until the dough comes together around the sides.
With floured hands, press dough evenly over bottom (and slightly up the sides) of a tart pan or springform pan (I used a 9-inch pan).
Prick the dough all over with a fork, cover pan with plastic wrap, and freeze for at least 30 minutes or overnight.
Preheat the oven to 375 degrees and bake shell until golden brown, about 15-20 minutes.
Prepare the filling. Chop enough rhubarb to make 2 cups. Then combine in a medium bowl with 3 cups sliced strawberries. Toss rhubarb and strawberries with sugar and flour. Spoon this mixture onto the tart shell.
Make the crumble by combining 1/3 cup sugar, 1/3 cup flour, and 3 tablespoons cold butter (cut into pieces) in a food processor until it looks like coarse meal (you can also do this by hand with a pastry blender or fork). Sprinkle crumble all over top of tart.
Place tart or springform pan onto a rimmed baking sheet (to catch any leaks) and bake at 375 degrees for 50-60 minutes.
Serve warm with a scoop of vanilla ice cream. Enjoy!
How long does this tart last?
Cover leftovers and place in the refrigerator. This tart is best if eaten within a couple days.
What is rhubarb?
Rhubarb is technically a vegetable. It grows as a stalk topped with large leaves–but only the stalks are edible; the leaves contain toxins that are poisonous. The stalks look a bit like celery and are very tart. Rhubarb season is in spring and summer.
What does rhubarb taste like?
Alone, it’s very tart. That’s why it’s often combined with sugar and sweet fruits like strawberries.
Where do I find rhubarb in the grocery store?
Rhubarb is often stocked alongside the vegetables in the produce aisle of the store. Look for firm (not limp) red stalks.
Help, I don’t have a tart pan!
You can make this tart in a pie plate as well. The slices may not look quite as neat along the edges, but it will still work.
- 1/2 cup cold butter, cut into pieces, (1 stick)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- Pinch of salt
- 3 cups strawberries, quartered
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup flour
- 3 tablespoons cold butter, cut into pieces
- Place the butter in a food processor for a few seconds until creamy. Add the sugar and vanilla and process until light and fluffy, about 20 seconds.
- Combine the flour and salt in a small bowl and add to food processor. Process until the dough comes together around the sides.
- With floured hands, press dough evenly over the bottom (and slightly up the sides) of a tart pan or springform pan.
- Prick the dough all over with a fork, cover pan with plastic wrap and freeze for at least 30 minutes.
- Preheat the oven to 375 degrees and bake shell until golden brown, about 20 minutes.
- Prepare the filling by mixing strawberries, rhubarb, sugar, and flour together. Spoon this mixture onto shell.
- Make the crumble by combining the sugar, flour, and butter in a food processor until it looks like coarse meal. Sprinkle this all over tart.
- Place tart or springform pan onto a rimmed baking sheet and bake at 375 degrees for 1 hour.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 353Saturated Fat: 10gCholesterol: 42mgSodium: 24mgCarbohydrates: 50gFiber: 2gSugar: 27gProtein: 3g