This strawberry rhubarb tart with crumble topping is a true celebration of seasonal flavors. Try this easy tart recipe made with only 6 ingredients.
This strawberry rhubarb tart is a perfect treat for spring and summer.
Rhubarb is, for me, one of the best seasonal produce there is, and every spring, I try to make the most of it. Either something sweet like this rhubarb and strawberry tart with crumbles, something savory like the Rhubarb Chicken, or lots of preserves like the Raspberry Rhubarb Jam or Rhubarb Butter.
For more strawberry and rhubarb combinations, see Strawberry Rhubarb Bundt Cake or Rhubarb Strawberry Jam without Pectin.
Recipe ingredients
Ingredients for the filling: Rhubarb, strawberries, and sugar. Try this Rhubarb Crumb Cake, too.
Ingredients for the crust and crumbles: All-purpose flour, sugar, butter, sliced almonds, and a pinch of salt. Berry Crumble Pie with Blackberries is also super easy to make.
See the recipe card for full information on ingredients and quantities.
How to make strawberry rhubarb tart?
Step #1: Mix rhubarb and sugar and leave for 30 minutes.
Step #2: To make the crumbles, pulse flour, sugar, and salt with butter until you get large crumbs.
Step #3: Press โ of the dough into the tin, smoothing the base with your fingers and pushing some into the fluted edges to form a rim. Prick with a fork.
Step #4: Bake the crust for about 12 to 15 minutes or until lightly golden. Let it cool slightly.
Mix the remaining pastry with the almonds and set it aside.
Step #5: Mix drained rhubarb and chopped strawberries. Spread the mixture onto the pre-baked crust. Top with the almond crumbles.
Step #6: Bake the strawberry rhubarb tart for 35-40 minutes more or until golden brown. Let it cool in the pan.
Tips
Measurements: Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab).
Discard the rhubarb leaves; they are poisonous.
Drain the sugared rhubarb well to prevent the tart crust from getting soggy.
Make ahead and store
Make the dough ahead: Prepare the crumble dough, place it in an airtight container (otherwise, it will become dry), and refrigerate it for up to 2 days.
Refrigerate the strawberry rhubarb tart for 2-3 days. Keep it covered or in an airtight container. However, the crust may become slightly softer over time due to the moisture from the fruit filling.
Freeze it for up to 3 months. Wrap it tightly in plastic wrap, and then place it in an airtight container. ย Thaw in the refrigerator overnight before serving. However, freezing will affect the texture of the crust, making it slightly softer.
Recipe FAQs
Yes. You could make the tart with raspberries, blueberries, blackberries, or a mix of various fruits. Adjust the sweetness and flavors accordingly based on the fruit you choose. Check out German Red Currant Cake, too.
To prevent it from getting soggy. The filling ingredients will release their juices during the baking process, and they will make the crust soggy if itโs not pre-baked.
Strawberry Rhubarb Tart
Equipment
- Loose-bottom fluted tart/pie tin 9-inch/ 23 cm or a springform of this size
- Food processor
Ingredients
Filling:
- 14 oz rhubarb about 4 cups when chopped
- ยผ cup granulated sugar
- 14 oz strawberries
Crumble topping:
- 1 ยพ cups + 2 tablespoons all-purpose flour Note 1
- ยพ cup + 2 tablespoons granulated sugar
- pinch fine sea salt
- 1 cup unsalted butter
- โ cup almonds
Instructions
Prepare the rhubarb:
- Rhubarb: Discard the leaves; they are poisonous. Clean and chop the rhubarb. Place it into a large bowl, sprinkle it with the sugar, and leave for 30 minutes. 14 oz rhubarb + ยผ cup granulated sugar
- In the meantime, preheat the oven, prepare the baking tin, prepare the tart crust and the crumble topping, and chop the strawberries.
- Preheat the oven to 400ยฐF/ 200ยฐC. Lightly grease the baking tin.
Tart crust:
- Make the crumbles: Place the flour, sugar, and salt into the bowl of the kitchen machine. Pulse to mix. Add the cold, chopped butter to the flour mixture and pulse until you obtain large crumbs. 1 ยพ cups + 2 tablespoons all-purpose flour + ยพ cup + 2 tablespoons granulated sugar + pinch fine sea salt + 1 cup unsalted butter
- Transfer โ of this mixture into the prepared tin, spread it onto the bottom of the tin, and press it with your fingers to obtain a smooth surface. Press some of the pastry into the flutes of the tin; the edge should be about 0.8 inches/ 2 cm high.
- Prick the tart crust with a fork before baking so that it doesnโt puff up in the oven.
- Bake the crust for about 12 to 15 minutes or until lightly golden. Let it cool slightly.
- Crumble topping: Mix the remaining pastry with the almonds and set it aside. โ cup almonds
Make the filling:
- Halve or quarter the strawberries, depending on their size. Drain the rhubarb well. Mix the rhubarb and the strawberries and spread the mixture evenly onto the pre-baked pie crust. 14 oz strawberries
- Top with the almond crumbles.
Bake:
- Bake the strawberry rhubarb tart for 35-40 minutes more or until golden brown.
- Let it cool in the tin (Note 2).
Notes
- Measurements: It is best to use a digital kitchen scale when measuring the ingredients, especially the flour and the butter (the Amazon link opens in a new tab).
- Serving suggestions: Sprinkle the tart with confectionersโ sugar just before serving. You can top the slices with whipped cream, vanilla ice cream, vanilla sauce, custard, or a drizzle of caramel sauce.
Angie@Angie's Recipes says
Streusel is my absolute favourite! This would be a hit at our home ๐