This strawberry rhubarb tart with crumble topping is a true celebration of seasonal flavors. Try this easy tart recipe made with only 6 ingredients.
With its harmonious blend of sweet and tart notes, this strawberry rhubarb tart is a perfect treat for spring and summer gatherings or simply as a delicious indulgence for yourself.
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 inspiration on cooking, baking, and preserving rhubarb, check out our extensive post “What to Do with Rhubarb?”.
For more strawberry and rhubarb combinations, see Strawberry Rhubarb Bundt Cake or Rhubarb Strawberry Jam without Pectin.
Recipe ingredients
Ingredients for the filling:
- Rhubarb adds a unique tanginess to the tart. When cooked, rhubarb softens and develops a delightful texture that complements the sweetness of the strawberries.
- Strawberries: The sweet, flavor-packed, juicy strawberries bring a burst of sweetness to the tart.
- Granulated sugar is added to balance the tartness of the rhubarb and enhance the natural sweetness of the strawberries.
Ingredients for the crust and crumbles:
- All-purpose flour provides structure and helps create a tender and flaky texture.
- Granulated sugar to sweeten the pie crust. It also helps to tenderize and moisten the dough, creating a more delicate and slightly softer texture.
- Unsalted butter: It should be chilled and cut into small cubes before being incorporated into the flour.
- Sliced almonds bring a delightful crunch and nutty flavor to the crumble topping
- A pinch of salt to enhance the flavor.
How to make rhubarb and strawberry tart with crumbles?
- Rhubarb: Discard the leaves; they are poisonous. Clean and chop the rhubarb(1). Place it into a large bowl, sprinkle it with the sugar, and leave for 30 minutes (2).
- In the meantime, preheat the oven, prepare the baking tin, prepare the tart crust and the crumble topping, and chop the strawberries.
- Oven: 200°C/ 400°F.
- Baking dish: Lightly grease a 23 cm/9-inch loose-bottom fluted tart/pie tin.
Tart crust:
- 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 (3).
- Transfer ⅔ 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 2 cm/ 0.8 inches high (4).
- Prick the pie 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 (5).
Crumble topping:
- Mix the remaining pastry with the almonds and set it aside.
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.
Bake the rhubarb crumble tart:
- Top the strawberry rhubarb tart with the crumbles.
- Bake the strawberry rhubarb tart for 35-40 minutes more or until golden brown.
- Let it cool in the tin.
Expert Tips
The most important tip: Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab).
- Prep the rhubarb properly: Make sure to remove any leaves (as they are toxic) and trim the ends. If the stalks are very thick, consider peeling off the tough outer layer. Slice the rhubarb into evenly sized pieces to ensure even cooking.
- Butter: When cold butter is incorporated into the dough, it remains solid and in distinct pieces. During baking, it melts and creates steam pockets within the dough. These pockets contribute to the flakiness of the crust.
- Cold butter also prevents the crust from becoming overly soft or greasy. Handle the dough gently to maintain the cold temperature of the butter throughout the process, ensuring optimal results in the final baked crust.
- Drain the sugared rhubarb well to prevent the tart crust from getting soggy.
Recipe FAQ
Yes. However, keep in mind that frozen fruit tends to release more moisture when thawed, which can affect the texture and consistency of the filling.
Thaw the fruit before using, and make sure to drain off any excess liquid to prevent a soggy tart.
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.
Yes. Prepare the crumble dough, place it in an airtight container (otherwise, it will become dry), and refrigerate it for up to 2 days.
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 it’s not pre-baked.
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.
How to serve rhubarb crumble tart?
- Allow the strawberry rhubarb tart with crumble topping to cool completely before serving. This will give the filling a chance to set and the flavors to meld together.
- When cool, remove it from the tin if you use a loose-bottom tin, or serve it straight from the dish using a regular baking tin. Be careful not to scratch the tin if you choose to slice the tart while it is still inside the baking dish.
- Sprinkle the strawberry rhubarb tart with confectioners’ sugar or garnish it with fresh sliced strawberries, if desired.
- Optional toppings: You can serve the rhubarb and strawberry tart on its own, or you can top the slices with a dollop of whipped cream or a scoop of vanilla ice cream.
- Vanilla sauce, custard, or a drizzle of caramel sauce are also great accompaniments.
More rhubarb bakes
More crumble bakes
Rhubarb Crumble Tart with Strawberries
Equipment
- Loose-bottom fluted tart/pie tin 23 cm/9-inch or a regular tin of this size
- Food processor
Ingredients
Filling:
- 400 g rhubarb chopped, 14 oz/ about 4 cups when chopped
- 50 g granulated sugar ¼ cup
- 400 g strawberries 14 oz
Crumble topping:
- 300 g all-purpose flour 10.5 oz/ 1 ¾ cups + 2 tablespoons, Note 1
- 180 g granulated sugar ¾ cup + 2 tablespoons
- pinch fine sea salt
- 220 g unsalted butter cold, 2 sticks
- 50 g almonds sliced, ⅓ cup
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. 400 g/ 14 oz rhubarb + 50 g/ ¼ cup 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 200°C/ 400°F. 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. 300 g/10.5 oz flour + 180 g/ 6.5 oz sugar + pinch of salt + 220 g/ 2 sticks cold butter
- Transfer ⅔ 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 2 cm/ 0.8 inches 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. 50 g/ ⅓ cup sliced 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. 400 g/ 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
- 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 🙂