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April 22, 2013

Strawberry Rhubarb Tart

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Strawberry Rhubarb Crumble Tart by Real Mom NutritionI 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”.

Be aware that there’s nothing “healthy” about this recipe. It uses generous amounts of sugar and lots of real butter. But it’s the perfect way to celebrate these two beautiful spring foods–and an easy way to wow guests after dinner. And because there’s no pie crust to roll (and tear and curse at), it’s hard to mess up.

There’s a printable link at the bottom of this post. Here are the step-by-step instructions:

Place 1 stick of butter (cut into pieces) in a food processor for a few seconds and process until creamy. Add 1/4 cup sugar and 1/2 teaspoon 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 20 minutes.

Prepare the filling.  Chop enough rhubarb to make 2 cups. I slice my rhubarb into pieces this size:

Then combine with 3 cups sliced strawberries.

Toss rhubarb and strawberries with 1/2 cup sugar and 2 tablespoons flour. Spoon this mixture onto 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 1 hour.

Strawberry Rhubarb Tart

Serve warm or room temperature with a scoop of vanilla ice cream. Enjoy!

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Strawberry Rhubarb Crumble Tart

Strawberry Rhubarb Crumble Tart

Yield: 8 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 30 minutes
Total Time: 2 hours

Ingredients

Crust

  • 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

Filling

  • 3 cups strawberries, quartered
  • 2 cups rhubarb, chopped
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour

Crumble

  • 1/3 cup granulated sugar
  • 1/3 cup flour
  • 3 tablespoons cold butter, cut into pieces

Instructions

  1. 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.
  2. Combine the flour and salt in a small bowl and add to food processor. Process until the dough comes together around the sides.
  3. With floured hands, press dough evenly over the bottom (and slightly up the sides) of a tart pan or springform pan.
  4. Prick the dough all over with a fork, cover pan with plastic wrap and freeze for at least 30 minutes.
  5. Preheat the oven to 375 degrees and bake shell until golden brown, about 20 minutes.
  6. Prepare the filling by mixing strawberries, rhubarb, sugar, and flour together. Spoon this mixture onto shell.
  7. 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.
  8. Place tart or springform pan onto a rimmed baking sheet and bake at 375 degrees for 1 hour.

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  • Cuisinart Classic 7-Cup Food Processor
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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
© Adapted from U.S.A. Cookbook by Sheila Lukins
Cuisine: American

Hi! I'm Sally, a dietitian-mom.

I believe that EVERY mom can feel successful and confident about feeding her kids, lose the stress, and finally enjoy mealtime again.

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Filed Under: Recipes, Sweets Tagged With: recipes

Reader Interactions

Comments

  1. Rachel says

    April 22, 2013 at 8:22 pm

    Strawberries and rhubarb are my favorite! They’ll both be in season very soon!

    Reply
  2. Carole says

    April 25, 2013 at 4:28 pm

    Carole’s Chatter is collecting links using rhubarb today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers

    Reply
  3. Carole says

    April 25, 2013 at 8:59 pm

    Sally, thanks for stopping by and linking in. Hope to see you again soon. Cheers

    Reply
  4. Stephanie says

    June 1, 2014 at 5:50 pm

    Making this now with rhubarb from the garden!!

    Reply
  5. Stephanie says

    June 2, 2014 at 7:35 am

    It was a hit! Thanks for sharing!

    Reply
    • Sally says

      June 2, 2014 at 7:41 am

      Stephanie–so glad to hear it!

      Reply
  6. Deanna Segrave-Daly (@tspbasil) says

    June 3, 2014 at 7:53 pm

    Make a version of this right now with a graham cracker crust!

    Reply
    • Sally says

      June 3, 2014 at 7:56 pm

      Deanna–oh yum! Let me know how it turns out. ๐Ÿ™‚

      Reply
  7. Jessica Reed says

    April 26, 2016 at 7:13 pm

    Thanks!
    I made this twice and it was awesome! And I wouldn’t say “there’s nothing healthy about this recipe”. It has a legitimate nutrient or two hiding in the sugar and butter ๐Ÿ™‚

    Reply
  8. Laura says

    April 15, 2017 at 12:05 pm

    Making this for Easter!!

    Reply
    • Sally says

      April 17, 2017 at 8:49 am

      Laura–hope it was a hit!

      Reply

Trackbacks

  1. {Recipe} Banana Oat Nut Bites โ€” Real Mom Nutrition says:
    May 28, 2013 at 9:29 pm

    […] helped me transform some of my recipes into blog posts (like my husband’s favorite “Strawberry Rhubarb Crumble Tart“). She was so good at it, I asked her to write a couple of her own! Here’s the first of […]

    Reply
  2. Seasonally Eating with Local Produce says:
    June 3, 2014 at 6:19 pm

    […] Strawberry Rhubarb Crumb Tart by Real Mom Nutrition who has a great book for the busy parent (aka- all of us) called Dinnertime Survival Guide: Feed Your Family Save Your Sanity […]

    Reply
  3. Strawberry Rhubarb Crumble Tart | Silver Spork News says:
    March 20, 2015 at 12:00 pm

    […] Post by Bailey James. Recipe and Photo by RealMomNutrition.com. […]

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