Description

A delightful tart featuring a buttery crust filled with tangy rhubarb and topped with a golden, crumbly streusel topping. Perfect for spring and summer desserts.

Ingredients

Units Scale

1 1/4 cups all-purpose flour (for crust)
1/4 cup granulated sugar (for crust)
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed (for crust)
1–2 tablespoons cold water
3 cups rhubarb, chopped
1/2 cup granulated sugar (for filling)
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour (for crumble)
1/3 cup brown sugar
1/4 cup rolled oats
1/4 teaspoon salt (for crumble)
1/4 cup unsalted butter, melted (for crumble)

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Instructions

Preheat oven to 375°F (190°C).
In a bowl, mix flour, sugar, and salt for the crust. Cut in cold butter until mixture resembles coarse crumbs. Add water gradually until dough forms.
Press dough into a tart pan and refrigerate for 20 minutes.
Meanwhile, toss rhubarb with sugar, cornstarch, vanilla, and cinnamon. Set aside.
In another bowl, mix flour, brown sugar, oats, and salt. Stir in melted butter until crumbly.
Remove tart crust from fridge, fill with rhubarb mixture, and sprinkle crumble topping evenly over it.
Bake for 40-45 minutes, or until top is golden and filling is bubbly.
Cool before serving. Serve warm or at room temperature, optionally with whipped cream or ice cream.

Notes

You can substitute part of the rhubarb with strawberries for added sweetness.
Use almond flour for the crust to make it gluten free.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 140mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg