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one slice of rhubarb crumble tart with strawberries on a white plate with red margins.
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5 from 1 vote

Rhubarb Crumble Tart with Strawberries

This strawberry rhubarb tart with crumble topping is a true celebration of seasonal flavors and it is made with only six ingredients.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Cakes
Cuisine: German
Servings: 8 -10
Calories: 408kcal
Author: Adina

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

  1. 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).
  2. 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.

Nutrition

Serving: 1slice | Calories: 408kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 43mg | Fiber: 3g | Sugar: 26g