Why You’ll Love This Recipe

Rhubarb Crumble Tart is a delightful combination of tart, tender rhubarb nestled in a buttery shortcrust shell and topped with a golden, crunchy crumble. Perfect for spring and summer gatherings, this dessert balances sweet and tangy flavors, offering a satisfying texture in every bite. It’s a rustic, elegant treat that pairs beautifully with whipped cream or vanilla ice cream.

ingredients

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

all-purpose flourcold unsalted buttersugargranulated sugarbrown sugareggsground cinnamonvanilla extractsaltfresh rhubarbcornstarchlemon juice

directions

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

Prepare the crust:

In a bowl, combine flour, sugar, and a pinch of salt.

Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Press the mixture evenly into the bottom and sides of the tart pan.

Prick the base with a fork and bake for 10 minutes, then set aside to cool slightly.

Prepare the filling:

In a mixing bowl, toss chopped rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract.

Spread the rhubarb mixture evenly over the pre-baked crust.

Prepare the crumble topping:

Mix flour, brown sugar, cinnamon, and a pinch of salt in a separate bowl.

Cut in cold butter until the mixture forms a crumbly texture.

Sprinkle the crumble topping generously over the rhubarb layer.

Bake the tart for 35-40 minutes, or until the topping is golden and the filling is bubbly.

Allow the tart to cool completely before slicing.

Servings and timing

This recipe yields approximately 8 slices.Preparation time: 20 minutesBaking time: 45-50 minutesCooling time: 30 minutesTotal time: 1 hour 40 minutes

Variations

Add strawberries or raspberries for a fruitier filling.

Use oats or chopped nuts in the crumble for added texture.

Substitute a graham cracker crust for a quicker option.

Add orange zest to the filling for a citrusy note.

storage/reheating

Store Rhubarb Crumble Tart covered in the refrigerator for up to 4 days.To reheat, warm slices in a 300°F (150°C) oven for 10 minutes or briefly in the microwave.For longer storage, wrap well and freeze for up to 2 months. Thaw in the refrigerator overnight.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it well to avoid excess moisture.

Do I need to peel rhubarb?

No, just trim the ends and wash it thoroughly.

Why is my filling runny?

Be sure to use enough cornstarch and bake until bubbly to help thicken the juices.

Can I make this tart gluten-free?

Yes, use a gluten-free flour blend for both the crust and crumble.

Should I blind bake the crust?

A short pre-bake helps prevent sogginess but doesn’t require full blind baking.

What can I serve with this tart?

Vanilla ice cream, whipped cream, or a drizzle of custard are all excellent choices.

Can I make this tart ahead?

Yes, it can be made a day in advance and stored in the fridge.

How tart is this dessert?

It has a balanced sweet-tart flavor, but you can adjust the sugar to your taste.

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

Yes, just ensure it has similar dimensions and adjust the crust accordingly.

What if I don’t have cornstarch?

You can substitute with arrowroot powder or flour, though cornstarch is best for clarity.

Conclusion

Rhubarb Crumble Tart is a beautifully rustic dessert that brings out the best of seasonal rhubarb with its tangy flavor and buttery crunch. It’s easy to make, crowd-pleasing, and versatile enough to suit a range of preferences. Whether served warm or chilled, it’s sure to impress at any table.