Rhubarb Tart

Why You’ll Love This Recipe

Rhubarb Tart is a beautifully tangy and sweet dessert that highlights the unique flavor of fresh rhubarb in a buttery, flaky crust. Its vibrant pink-red hue and perfect balance of tartness and sweetness make it a show-stopping treat for spring and summer gatherings. Whether served warm or chilled, it pairs wonderfully with whipped cream or a scoop of vanilla ice cream.

ingredients

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

flourunsalted buttergranulated sugarsaltcold waterfresh rhubarbcornstarchlemon juicevanilla extractegg (for egg wash)optional: turbinado sugar for topping

directions

Prepare the tart crust: In a bowl, mix flour, salt, and cold diced butter until the mixture resembles coarse crumbs.

Add cold water, 1 tablespoon at a time, mixing just until the dough comes together.

Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

Preheat the oven to 375°F (190°C).

Roll out the chilled dough on a lightly floured surface and fit it into a tart pan. Trim the edges.

Chill the crust in the pan for another 15 minutes.

In a bowl, toss chopped rhubarb with sugar, cornstarch, lemon juice, and vanilla extract until well coated.

Pour the rhubarb filling into the prepared tart shell and spread evenly.

Brush the edges of the crust with a beaten egg and sprinkle with turbinado sugar if desired.

Bake for 40-45 minutes or until the crust is golden and the filling is bubbly.

Cool before slicing and serving.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesChilling time: 45 minutesBaking time: 40-45 minutesTotal time: 1 hour 45 minutes

Variations

Add strawberries or raspberries to the filling for a berry-rhubarb twist.

Use a lattice crust on top for a rustic pie-like presentation.

Add a dash of cinnamon or ginger for extra warmth and spice.

Swap lemon juice for orange juice for a citrusy variation.

Make mini tartlets using a muffin tin for individual servings.

storage/reheating

Store Rhubarb Tart covered in the refrigerator for up to 4 days.Reheat slices in the oven at 300°F (150°C) for 10-15 minutes for a warm, crisp crust.It can also be enjoyed cold or at room temperature.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain excess liquid before using to prevent a soggy crust.

Why is my tart filling runny?

Be sure to use cornstarch or another thickener and bake until the filling is bubbly.

Do I need to peel rhubarb?

No, just trim the ends and any tough outer strings if present.

Can I make this gluten-free?

Yes, use a gluten-free flour blend suitable for pie crusts.

Can I make the dough ahead of time?

Absolutely, the tart dough can be made up to 2 days in advance and kept refrigerated.

Is Rhubarb Tart very sour?

It’s pleasantly tart, balanced by sugar and sometimes complemented by sweeter fruits.

Can I freeze Rhubarb Tart?

Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge and reheat before serving.

What type of rhubarb is best?

Field-grown rhubarb with deep red stalks tends to be sweeter and more visually striking.

Can I make this without a tart pan?

Yes, you can use a pie dish or make a rustic galette on a baking sheet.

Is this tart suitable for kids?

Yes, though the tartness may be bold for some children. Serving with ice cream helps!

Conclusion

Rhubarb Tart is a timeless dessert that brings together bright flavor and elegant presentation. With its tender crust and vibrant filling, it’s a must-try for anyone looking to celebrate rhubarb season in style. Serve it up at brunches, picnics, or as a refreshing end to any meal—you’ll be coming back for another slice.

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