Why You’ll Love This Recipe

Rhubarb Crumble Tart combines the tangy brightness of fresh rhubarb with a sweet, buttery crumble topping, all set atop a crisp tart crust. This dessert strikes the perfect balance between tart and sweet, making it a refreshing choice for spring and summer gatherings. The contrasting textures of the smooth filling, crumbly topping, and crisp crust make every bite delightful.

ingredients

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

for the crust
all-purpose floursugarunsalted butteregg yolksaltcold water

for the filling
fresh rhubarbsugarcornstarchvanilla extractlemon juice

for the crumble topping
all-purpose flourbrown sugarsalted butterrolled oatsground cinnamon

directions

Prepare the crust by combining flour, sugar, and salt in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs.

Add egg yolk and cold water, mixing just until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the chilled dough and press it into a tart pan. Prick the bottom with a fork.

Bake the crust blind for 10 minutes, then set aside to cool slightly.

Prepare the filling by combining chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon juice in a saucepan. Cook over medium heat until the rhubarb softens and the mixture thickens slightly.

Pour the rhubarb mixture into the pre-baked tart shell.

Make the crumble topping by mixing flour, brown sugar, oats, and cinnamon in a bowl. Add cold butter and mix until clumps form.

Sprinkle the crumble evenly over the rhubarb filling.

Bake the tart for 30–35 minutes, or until the topping is golden and the filling is bubbling.

Let the tart cool before serving.

Servings and timing

This recipe yields one 9-inch tart, serving about 8 slices.
Preparation time: 25 minutes
Chilling time: 30 minutes
Baking time: 40–45 minutes
Total time: 1 hour 40 minutes

Variations

Add strawberries or raspberries for a mixed berry version.

Use orange zest instead of lemon for a different citrus profile.

Substitute gluten-free flour for an allergy-friendly option.

Add chopped nuts like almonds or walnuts to the crumble for extra crunch.

storage/reheating

Store the tart covered in the refrigerator for up to 4 days.
To reheat, warm slices in a 300°F (150°C) oven for 10 minutes.
The tart can also be frozen (wrapped well) for up to 2 months. Thaw in the fridge overnight before serving.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it thoroughly before using to avoid excess moisture.

Why is my crumble not crispy?

Make sure the butter is cold when making the topping and bake until golden brown.

Do I need to peel rhubarb?

Only if the stalks are very thick or stringy—otherwise, peeling is not necessary.

Can I make this tart ahead?

Yes, you can bake the entire tart a day in advance and store it in the fridge.

Is this tart very sweet?

It has a balance of tart and sweet; adjust sugar in the filling to your preference.

Conclusion

Rhubarb Crumble Tart is a simple yet impressive dessert that showcases the unique flavor of rhubarb in the most delicious way. With its buttery crust, tangy filling, and crispy topping, it’s perfect for any occasion where you want to highlight fresh, seasonal ingredients. Give it a try, and it just might become your new favorite tart.