Why You’ll Love This Recipe

Rhubarb Crumble Tart combines the tartness of fresh rhubarb with a buttery, flaky crust and a golden crumble topping. This dessert perfectly balances sweet and tangy flavors, making it an ideal spring or summer treat. With its rustic charm and vibrant color, it’s perfect for gatherings, brunches, or enjoying with a scoop of vanilla ice cream.

ingredients

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

flourunsalted buttersugarbrown sugareggsrhubarbcornstarchvanilla extractlemon juicecinnamon salt

directions

Preheat your oven to 375°F (190°C) and lightly grease a tart pan with a removable bottom.

In a food processor or mixing bowl, combine flour, sugar, and salt for the crust. Add cold butter and pulse or mix until crumbly.

Press about two-thirds of the mixture into the bottom and sides of the prepared tart pan to form a firm crust. Set the remaining mixture aside for the crumble topping.

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

Pour the rhubarb filling into the crust and spread it evenly.

Sprinkle the remaining crumble mixture over the top of the rhubarb filling.

Bake for 40-45 minutes, or until the topping is golden and the filling is bubbling.

Let the tart cool completely before slicing to allow the filling to set.

Servings and timing

This recipe yields 8-10 slices.Preparation time: 20 minutesBaking time: 40-45 minutesCooling time: 1 hourTotal time: 2 hours

Variations

Add strawberries or raspberries for extra fruitiness.

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

Top with sliced almonds or oats in the crumble for added texture.

Drizzle with honey or maple syrup before serving for a touch of sweetness.

storage/reheating

Store leftover tart in the refrigerator for up to 4 days.Cover with foil and reheat in a 300°F (150°C) oven for 10-15 minutes to refresh the texture.Freeze individual slices for up to 2 months, wrapped tightly in plastic and foil.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to avoid excess moisture.

Do I need to peel rhubarb?

No, rhubarb doesn’t need peeling—just trim the ends and any tough spots.

Why is my filling runny?

Make sure to use cornstarch and let the tart cool completely so the filling sets properly.

Can I make this gluten-free?

Yes, substitute a gluten-free flour blend for the crust and topping.

Is the tart very sweet?

No, it has a balanced flavor with the tartness of rhubarb and mild sweetness from the crumble.

What can I serve with it?

Vanilla ice cream, whipped cream, or a dollop of Greek yogurt pair wonderfully.

Can I use a pie dish instead of a tart pan?

Yes, but the sides may not be as defined—just adjust the crust evenly.

Do I have to blind bake the crust?

No, this recipe bakes everything together, so blind baking isn’t necessary.

Can I make it ahead of time?

Yes, it tastes even better the next day as the flavors develop.

Can I double the recipe?

Yes, use a larger baking dish and adjust the baking time as needed.

Conclusion

Rhubarb Crumble Tart is a delicious celebration of seasonal produce with its tangy-sweet filling and crunchy topping. Easy to prepare and even easier to enjoy, it’s a standout dessert that brings comfort and elegance to any table. Whether for a family meal or a festive occasion, this tart is sure to impress.