This strawberry rhubarb tart with crumble topping is a true celebration of seasonal flavors. Try this easy tart recipe made with only 6 ingredients.
Rhubarb is, for me, one of the best seasonal ingredients there is, and every spring I try to make the most of it. Sometimes something sweet like this strawberry rhubarb tart, sometimes savory dishes like Rhubarb Chicken, and always a few preserves like Raspberry Rhubarb Jam or Rhubarb Butter.
Fruit tarts and crumb cakes like this are especially popular in Germany and Central Europe during spring and summer, when rhubarb and berries are in season.
If you love strawberry and rhubarb together, try this Strawberry Rhubarb Bundt Cake or Rhubarb Strawberry Jam without Pectin.
For more sweet and savory ideas, see these Rhubarb Recipes.
Recipe ingredients
Ingredients for the filling: Rhubarb, strawberries, and sugar. Try the German Rhubarb Meringue Pie and the 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 â…” 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.
Preventing a soggy crust: Prebaking the tart shell helps keep the crust crisp. Rhubarb and strawberries release plenty of juice while baking, and blind baking prevents the bottom from becoming soggy.
Fruit variations: You can replace some or all of the strawberries with:
- raspberries
- blueberries
- blackberries
- mixed berries
Adjust the sugar slightly depending on how sweet the fruit is.
This German Red Currant Cake is another lovely summer bake.
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. Thaw in the refrigerator overnight before serving. However, freezing will affect the texture of the crust, making it slightly softer.
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
- ¼ cup granulated sugar
- 14 oz strawberries
Crumble topping:
- 1 ¾ cups + 2 tablespoons all-purpose flour Note 1
- ¾ cup + 2 tablespoons granulated sugar
- pinch fine sea salt
- 1 cup unsalted butter
- â…“ 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 + ¼ 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 400°F/ 200°C. 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 ¾ cups + 2 tablespoons all-purpose flour + ¾ cup + 2 tablespoons granulated sugar + pinch fine sea salt + 1 cup unsalted butter
- Transfer â…” 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 doesn't 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. â…“ 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 confectioners' 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 🙂