A classic Rhubarb Crumble Tart combining sweet-tart rhubarb with a buttery crumble topping in a crisp tart shell.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C).
In a bowl, combine flour and sugar for crust. Cut in butter until crumbly. Add cold water gradually to form dough.
Press dough into a 9-inch tart pan. Prick base with a fork and chill for 15 minutes.
Bake crust for 10 minutes. Remove and let cool slightly.
In another bowl, mix rhubarb, sugar, cornstarch, and vanilla. Pour mixture into the tart shell.
For the crumble topping, combine oats, flour, brown sugar, cinnamon, and softened butter until crumbly.
Sprinkle crumble topping over the rhubarb filling evenly.
Bake for 35-40 minutes, or until topping is golden and filling is bubbly.
Cool slightly before serving. Serve warm or chilled.

You can substitute part of the rhubarb with strawberries for a sweeter variation.
Serve with vanilla ice cream or whipped cream for extra indulgence.
Leftovers can be stored in the refrigerator for up to 3 days.