Imagine biting into a warm slice of pastry where sweet strawberries mingle with tangy rhubarb, all wrapped in a buttery, flaky crust that crumbles just right. That’s the magic of a Strawberry Rhubarb Tart – a dessert that captures summer’s essence in every bite. This isn’t just another fruit dessert; it’s the perfect balance of sweet and tart flavors that will have everyone at your table asking for seconds.
Why This Recipe is Awesome
What makes this Strawberry Rhubarb Tart truly special is its beautiful simplicity.
Unlike fussy desserts that require professional skills, this rustic tart celebrates imperfection. The free-form crust folds around vibrant red filling, creating an effortlessly elegant presentation that looks like it came straight from a French countryside bakery. The combination of strawberries and rhubarb is culinary genius – strawberries contribute natural sweetness while rhubarb adds that distinctive tangy note that prevents the dessert from being cloying.
It’s a seasonal marriage made in heaven, highlighting spring and early summer’s best produce. Plus, the rustic nature of this tart means there’s no special equipment needed – just a baking sheet and your hands. Even novice bakers can create something truly impressive without stress or complicated techniques.
Equipment needed: Baking sheet, parchment paper, mixing bowls, rolling pin, pastry brush
Strawberry Rhubarb Tart
Ingredients
- For the Crust:
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup 1 stick cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar like turbinado for sprinkling
- For the Filling:
- 2 cups fresh strawberries hulled and sliced
- 2 cups fresh rhubarb cut into ½-inch pieces (about 3-4 stalks)
- ⅔ cup granulated sugar adjust to taste, depending on sweetness of berries
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the crust dough by whisking together flour, sugar, and salt in a large bowl. Add the cold butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle ice water over the mixture, one tablespoon at a time, gently stirring with a fork until the dough just begins to come together. Be careful not to overwork or add too much water.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the filling by gently combining strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a large bowl. Toss carefully to avoid crushing the fruit.
- Roll out the chilled dough on a floured surface into a 12-inch circle about ⅛-inch thick. Don’t worry about perfect edges – the rustic look is part of its charm!
- Transfer the dough to your prepared baking sheet by carefully rolling it around your rolling pin and then unrolling onto the parchment.
- Arrange the fruit filling in the center of the dough, leaving a 2-inch border all around. Avoid adding any excess liquid from the bowl.
- Fold the edges of the dough up and over the filling, pleating as you go, leaving the center open to showcase the colorful fruit.
- Brush the crust with beaten egg and sprinkle with coarse sugar for a beautiful, caramelized finish.
- Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent loosely with foil.
- Allow to cool for at least 15 minutes before slicing to let the filling set up slightly. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream.
Notes
- The dough can be made up to 2 days ahead and stored in the refrigerator. Let it sit at room temperature for about 10 minutes before rolling.
- If using frozen rhubarb, thaw completely and drain excess moisture before using.
- For the best texture contrast, cut strawberries into different sized pieces – some halves, some quarters.
- Adding a few tablespoons of ground almonds or graham cracker crumbs to the bottom of the crust before adding filling helps absorb excess juice and prevents a soggy bottom.
- This tart is best enjoyed the same day it’s made, but leftovers will keep covered at room temperature for 1-2 days.
Calories & Nutritional Info
- Calories: Approximately 275 calories per slice
- Carbohydrates: 40g
- Fat: 12g
- Protein: 3g
- Fiber: 2g
- Contains: Wheat, dairy, eggs
- Suitable for vegetarians
Common Mistakes to Avoid
- Using warm butter for the crust – Cold butter is essential for creating those flaky layers. If the butter melts before baking, you’ll end up with a tough crust.
- Skipping the cornstarch – Both strawberries and rhubarb release a lot of juice when baked. Without a thickener, you’ll end up with a soggy, leaky tart.
- Rolling the dough too thin – The crust needs to support the weight of the filling. Aim for about ⅛-inch thickness.
- Overfilling the tart – It’s tempting to pile on more fruit, but this can lead to overflow and a soggy bottom. Stick to the recommended amounts.
- Not allowing cooling time – Cutting into the tart immediately after baking will result in a runny filling. Let it rest to set up properly.
Alternatives & Substitutions
- Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free baking blend.
- Vegan adaptation: Use cold coconut oil instead of butter and replace the egg wash with plant milk mixed with a little maple syrup.
- Fruit variations: Try blackberries, raspberries, or peaches instead of or alongside strawberries. Each will bring a different flavor profile.
- No rhubarb available? Use all strawberries or substitute with tart apples or cranberries for that tangy contrast.
- Spice alternatives: Replace cinnamon with cardamom, ginger, or nutmeg for a different flavor dimension.
- Lower sugar option: Reduce sugar to ½ cup and add 1-2 tablespoons of honey or maple syrup for natural sweetness.
FAQs
Can I make this tart ahead of time?
You can prepare the dough up to 2 days ahead and the filling up to 1 day ahead, storing both separately in the refrigerator. Assemble and bake just before serving for the best results. The baked tart is best enjoyed the same day but will hold for 1-2 days at room temperature.
Why is my rhubarb stringy?
Older rhubarb stalks can develop tough strings. To remove them, simply pull them off from the cut end as you would with celery strings. Also, make sure to cut the rhubarb into small enough pieces (½-inch) so texture isn’t an issue in the finished tart.
Do I need to blind bake the crust first?
No, that’s one of the beauties of this rustic tart! The free-form crust bakes along with the filling, saving you a step while still achieving a crisp bottom thanks to the high heat and parchment paper.
My filling leaked while baking. What went wrong?
This can happen if your dough had tears or if you didn’t seal the pleats well when folding the edges. Make sure to handle the dough gently and create secure pleats. Also, leaving behind extra liquid from the fruit mixture helps prevent leakage.
Can I use frozen fruit for this recipe?
Yes, but with some adjustments. Thaw frozen fruit completely, drain excess liquid, and increase cornstarch to 4 tablespoons to account for extra moisture. Your baking time might need to increase slightly too.
Final Thoughts
The Strawberry Rhubarb Tart embodies what makes home baking so special – simple ingredients transformed into something extraordinary. There’s something deeply satisfying about creating this beautiful dessert with your own hands, watching the butter-rich crust turn golden while the filling bubbles with ruby-red goodness. Don’t worry about perfection; the rustic nature of this tart celebrates the beautiful imperfections that make homemade desserts so irresistible.
