Rhubarb crumble tart with strawberries and almond streusel, the perfect recipe to celebrate spring.
Rhubarb crumble tart with strawberries and a crunchy and delicious almond streusel, sweet and tart, soft and crispy… simply amazing! And if you like the rhubarb and strawberry combination, you could try the Strawberry Rhubarb Bundt Cake or the Rhubarb Strawberry Jam as well.
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 recipe, something savory like the Rhubarb Chicken, or lots of preserves like the Canned Rhubarb I’ve just made today.
Picking and cleaning rhubarb
- The season begins sometime in April (depending on where you live) and ends sometime in June. During this time, the plant is readily available at the market or in most supermarkets, but if you really like it and happen to have a garden, I do recommend planting some yourself.
- Growing it poses no difficulties, provided you live in the proper climatic area. Just plant it and wait for it to grow. And it will grow a lot; it might even get a bit too much in a few years.
- So, back to cleaning the stalks. First of all, discard the leaves; they are poisonous!
- Remove the lower end of the stalk as well; it is thicker than the rest, whitish, and rather slimy. So that, of course, if you pick the plant in a garden, supermarket veggies are already trimmed.
- Wash the stalks, but don’t remove the red peel.
How to make rhubarb crumble tart?
- Streusel or crumble pies are actually my favorite kind of pies; they are so easy to make.
- Quick, no need to roll the pastry on a floured surface, thus having to clean the surface and the rolling pin afterward and maybe getting annoyed when the pastry sticks to the table or breaks when you try to lift it.
- In the case of a crumble pie, things are much easier. Place about 2/3 of the crumbles or streusel into the tin and press everything neatly in the form. Done!
- Keep the rest sprinkle over the filling.
- The rhubarb slices have to be combined with the sugar and sit for 30 minutes. After that, the accumulated juice should be discarded or used for something else (as dressing for a fruit salad, for instance).
- If you don’t remove the juice, the pie will be soggy, so make sure that you drain it well.
- The cornstarch added to the fruit mixture will also help against the pie becoming too wet.
- I recommend using a loose-bottom fluted flan/tart tin; it will make your life easier. (Amazon affiliate link).
- A regular pie form works as well, but it will be more difficult to get the pie out of it. In this case, it is probably better to serve the pie directly from the pie form, cut the slices in the form, and take out the slices one after another.
- Apple Crumble Cake – German Cake
- Berry Crumble Pie – with Blackberries
- Apricot Jam Crumble Cake
- German Plum Cake with Streusel – Zwetschgenkuchen
- German Red Currant Cake
Rhubarb Crumble Tart with Strawberries
- 400 g/ 14 oz/ 4 cups chopped rhubarb
- 50 g/ 1.7 oz/ ¼ cup granulated sugar
- 400 g/ 14 oz strawberries
- 300 g/ 10.6 oz/ 2 ½ cups all-purpose flour
- 180 g/ 6.3 oz/ ¾ cup + 2 tablespoons granulated sugar
- pinch of fine sea salt
- 220 g/ 7.7 oz/ scant 1 cup cold unsalted butter Note
- 50 g/ 1.7 oz/ 1/3 cup sliced almonds
- icing sugar
- whipped cream to serve
- Clean and chop the rhubarb. Place it into a large bowl, sprinkle it with the sugar and leave for 30 minutes.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Lightly grease a 23 cm/ 9 inch loose-bottom fluted tart/pie tin.
- Place the flour, sugar, and salt into the bowl of the kitchen machine. Pulse to mix. Chop the cold butter and add it to the flour mixture. Mix until you obtain large crumbs.
- Place 2/3 of this mixture into the prepared tin. Spread it on 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.
- Bake for about 12 to 15 minutes or until lightly golden. Let cool slightly.
- Mix the remaining pastry with the almonds and set aside.
- Halve or quarter the strawberries, depending on their size. Drain the rhubarb well. Mix the rhubarb and the strawberries and place them onto the baked pie crust. Spread evenly and top with the almond streusel.
- Bake the pie for 35-40 minutes more or until golden brown. Let cool in the tin. When cool remove from the tin if you are using a loose-bottom tin or serve straight from the pie form if using a regular pie dish.
- Sprinkle with icing sugar before serving and serve with whipped cream, if desired.