Easy Rhubarb Tart Recipe with Flaky Crust

Why You’ll Love This Recipe

This Easy Rhubarb Tart with Flaky Crust is a rustic yet refined dessert that showcases the bright, tart flavor of rhubarb over a buttery, crisp pastry. With a golden, flaky base and a simple rhubarb filling, this tart is perfect for springtime gatherings, afternoon coffee, or a light finish to any meal.

ingredients

this Recipe

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

For the crust

all-purpose floursaltunsalted butter (cold and cubed)ice water

For the filling

fresh rhubarbsugarcornstarchvanilla extractlemon zestpinch of salt

Optional toppings

egg wash (1 egg + splash of water)coarse sugar (for sprinkling)

directions

In a bowl, whisk together flour and salt.

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

Add ice water, one tablespoon at a time, mixing just until dough comes together.

Form into a disc, wrap in plastic, and chill for 30 minutes.

Preheat oven to 375°F (190°C).

In a separate bowl, mix chopped rhubarb with sugar, cornstarch, vanilla extract, lemon zest, and a pinch of salt. Set aside.

Roll out the chilled dough on a lightly floured surface into a 10–12-inch circle.

Transfer to a parchment-lined baking sheet or tart pan.

Spoon the rhubarb mixture into the center, leaving a 1–2 inch border.

Fold edges of the dough over the filling, pleating gently as needed.

Brush crust with egg wash and sprinkle with coarse sugar.

Bake for 35–40 minutes, or until crust is golden and filling is bubbling.

Cool for at least 15–20 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 6–8 slices.Preparation time: 20 minutesChilling time: 30 minutesBaking time: 35–40 minutesCooling time: 15–20 minutesTotal time: 1 hour 30 minutes

Variations

Add strawberries or raspberries to the filling for a mixed fruit version.

Sprinkle chopped almonds or pistachios over the crust before baking.

Use a store-bought pie crust for a quicker option.

Top with whipped cream or a scoop of vanilla ice cream.

storage/reheating

Store leftovers covered at room temperature for up to 1 day or refrigerated for up to 3 days.Reheat in a 325°F (160°C) oven for 10–12 minutes to crisp up the crust again.Best enjoyed fresh but can be frozen—wrap tightly and thaw in the fridge overnight.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain before mixing to avoid excess liquid in the filling.

Does this tart need blind baking?

No, the crust bakes fully with the filling.

Can I make this ahead?

Yes, assemble and refrigerate before baking or bake and store chilled.

Do I need a tart pan?

No, this recipe works great as a free-form galette on a baking sheet.

Is the tart very sweet?

No, it’s balanced—rhubarb’s tartness is offset by just enough sugar.

Can I use puff pastry?

Yes, for an extra flaky shortcut version.

Can I skip the egg wash?

Yes, but the crust won’t brown as deeply—brush with milk as an alternative.

How do I keep the crust flaky?

Use very cold butter and chill the dough before baking.

Can I make this gluten-free?

Use a gluten-free flour blend and check your cornstarch is gluten-free.

Can I double the recipe?

Yes, make two smaller tarts or one large tart on a sheet pan.

Conclusion

This Easy Rhubarb Tart with Flaky Crust is a beautifully simple dessert that lets rhubarb shine atop a golden, buttery pastry. With minimal ingredients and maximum flavor, it’s a lovely way to enjoy the season’s bounty in a light and rustic treat.

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