Why You’ll Love This Recipe

Rhubarb Crumble Tart is a beautiful blend of textures and flavors—featuring a crisp, buttery tart crust, a sweet-tart rhubarb filling, and a golden, crumbly topping. It’s a rustic yet elegant dessert that’s perfect for springtime entertaining, afternoon tea, or a simple weeknight treat with a dollop of whipped cream or scoop of ice cream.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tart crust

all-purpose floursugarunsalted butter (cold and cubed)egg yolkcold waterpinch of salt

For the rhubarb filling

fresh rhubarbsugarcornstarchvanilla extractlemon juice

For the crumble topping

all-purpose flourbrown sugarsugarunsalted butter (cold and cubed)cinnamonpinch of salt

directions

Preheat your oven to 375°F (190°C).

In a food processor or bowl, mix flour, sugar, and salt for the crust.

Add cold butter and pulse or cut in until the mixture resembles coarse crumbs.

Add the egg yolk and cold water, mixing just until the dough comes together.

Press the dough evenly into a 9-inch tart pan with a removable bottom, prick the base with a fork, and chill for 20 minutes.

Meanwhile, prepare the filling by tossing chopped rhubarb with sugar, cornstarch, vanilla extract, and lemon juice. Set aside to macerate.

Par-bake the crust for 10 minutes, then remove and let cool slightly.

To make the crumble topping, mix flour, brown sugar, sugar, cinnamon, and salt in a bowl.

Cut in the cold butter until the mixture forms coarse crumbs.

Spoon the rhubarb filling evenly over the cooled crust.

Sprinkle the crumble topping generously over the rhubarb.

Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.

Cool the tart in the pan for at least 15 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 25 minutesChilling and par-baking time: 30 minutesBaking time: 35–40 minutesCooling time: 15 minutesTotal time: 1 hour 30–35 minutes

Variations

Add sliced strawberries or raspberries to the filling for a fruity twist.

Use almond extract instead of vanilla for a nutty depth of flavor.

Top with toasted slivered almonds for extra crunch.

Serve with crème fraîche, whipped cream, or vanilla ice cream.

storage/reheating

Store Rhubarb Crumble Tart in the refrigerator, covered, for up to 4 days.Reheat individual slices in a 300°F (150°C) oven for 10–12 minutes or enjoy cold.The tart can be frozen, wrapped well, for up to 2 months. Thaw in the fridge before reheating.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to avoid excess liquid in the filling.

Does the crust need to be blind-baked?

A short par-bake is recommended to keep it crisp and prevent sogginess.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend for both crust and crumble.

Is the tart very sweet?

It has a balanced sweetness, allowing the rhubarb’s tart flavor to shine through.

Can I use store-bought crust?

Yes, a pre-made tart crust can save time, but homemade gives better texture.

What’s the best way to cut rhubarb?

Slice it into ½-inch pieces for even cooking and good texture in the filling.

Can I make it in advance?

Yes, it can be baked a day ahead and stored chilled until serving.

Should I peel rhubarb?

No need—just trim the ends and remove any tough strings if necessary.

What other fruits go well with rhubarb?

Apples, strawberries, raspberries, and even pears pair nicely with rhubarb.

Can I double the crumble topping?

Absolutely—if you prefer a thicker crumb layer, feel free to increase the topping.

Conclusion

Rhubarb Crumble Tart is a stunning, flavorful dessert that marries the tang of fresh rhubarb with a buttery crust and golden streusel topping. It’s simple enough for casual baking yet elegant enough for guests, offering a comforting and irresistible treat that’s sure to become a seasonal favorite.