Strawberry Rhubarb Tart (with a Buttery, Pressed Shortbread Crust)
This Strawberry Rhubarb Tart is the perfect balance of sweet and tart, with juicy strawberries and tart rhubarb baked into a thick, jammy filling and topped with a buttery crumble. The crisp tart crust holds everything together beautifully, giving you that golden brown finish with just the right amount of texture in every bite.
It's the kind of dessert that feels right at home in late spring and early summer, especially during rhubarb season when everything feels fresh and a little more vibrant. Whether you're serving it after dinner or bringing it to a gathering, it's one of those fruit tarts that always gets noticed.
If you love the balance of sweet fruit and a slightly tangy finish, our Strawberry Rhubarb Muffins and Strawberry Rhubarb Bread follow a similar cozy, fruit-forward feel.
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Ingredients
This tart recipe keeps things simple, with layers that come together into a rich, buttery base and a bright, fresh fruit filling.
See the recipe card below for the exact quantities of each ingredient.
- Light Brown Sugar: Adds sweetness and a slight caramel flavor to the tart crust.
- Unsalted Butter: Helps bind the crust and topping while adding richness.
- All-Purpose Flour: Forms the structure of both the tart shell and crumble topping.
- Sea Salt: Balances the sweetness and enhances overall flavor.
- Rhubarb: Brings that signature tartness of the rhubarb that makes this dessert stand out.
- Fresh Strawberries: Adds natural sweetness and soft texture to balance the rhubarb.
- Granulated Sugar: Sweetens the fruit filling and helps it become slightly jammy.
- Vanilla Extract: Rounds out the flavor with a warm, subtle sweetness.
- Cornstarch: Thickens the fruit filling so it sets nicely once baked.
To make this recipe, all you need are measuring cups and spoons, mixing bowls, and a 9-inch tart pan.
Variations
- Lemon Brightness: Add a little lemon zest or lemon juice to enhance the fresh flavor and balance the sweetness.
- Berry Swap: Replace part of the strawberries with raspberries or blueberries for a slightly different twist.
- Crust Option: Use puff pastry instead of a traditional tart dough for a flakier base.
- Extra Crumble: Double the topping if you love a more textured, bakery-style finish.
How to Make a Strawberry Rhubarb Tart
This recipe comes together with a simple press-in crust, a fresh fruit filling, and an easy crumble topping, making it a great option even if it's your first time making a tart.
Preheat oven to 350F and lightly grease tart pan. Set aside.
In a medium bowl add brown sugar and melted butter. Mix well.
Add flour and salt and mix to combine.
Transfer dough to tart pan and press evenly starting with the sides, then the bottom. Bake for 12-13 minutes. Set on a wire rack to cool a bit.
Increase the oven temperature to 375F and make filling.
In a large bowl add rhubarb, strawberry, granulated sugar and vanilla. Mix to combine and let sit for 10 minutes.
Add cornstarch, mix well then allow it to sit for another 10 minutes.
Using a slotted transfer the fruit to the tart pan and make topping.
In a small bowl add sugar, flour, butter and salt and mix to combine.
Crumble the topping over the filling and bake for 35-40 minutes (I did 39 minutes) or until crust is golden brown and the crumble has started to turn golden.
Allow the tart to cool on a wire rack before removing it from the pan. For the best texture, serve at room temperature or slightly warm. The crust will firm up considerably if the tart is chilled.
Hint: Chop the fruit into small, even pieces so the filling cooks evenly and sets properly.
Recipe Tips
- Let It Sit: Allow the fruit mixture to rest before baking so the sugar can start drawing out the juices.
- Even Crust: Press the tart dough evenly into the tart pan to avoid thin spots.
- Wire Rack Cooling: Let the tart cool on a wire rack so the filling can fully set before slicing.
If you enjoy simple fruit desserts like this, our Strawberry Rhubarb Galette is another great way to use up seasonal rhubarb.
More Desserts
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3-4 days. Let the tart sit at room temperature for about 30 minutes before slicing so the crust can soften slightly.
- Freezer: Place cooled slices in a freezer-safe container for up to 3 months; wrap them tightly in plastic wrap for additional protection.
- Reheating: Warm gently in the oven at medium-low heat until heated through.
Serving Suggestions
- More Strawberry Desserts: Strawberry Shortcake Cookie Cups, Strawberry Rhubarb Coffee Cake, Strawberry Scones, Strawberry Brownies, Strawberry Rhubarb Bars, Rhubarb Strawberry Crisp and Strawberry Cheesecake Brownies.
Strawberry and Rhubarb Tart Recipe FAQs
Yes, just thaw and drain well to avoid excess moisture in the filling.
It's helpful for clean removal, but you can also use a tart tin or even a pie dish.
The crust should be golden brown and the filling should look thick and bubbly.
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Strawberry Rhubarb Tart
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- 9-inch Tart Pan
Ingredients
CRUST:
- 150 grams light brown sugar about 1 ½ cups packed
- 1 ½ sticks unsalted butter melted
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
FILLING:
- 200 grams rhubarb chopped (about 2 cups)
- 200 grams strawberries chopped (1 ½ cups)
- 50 grams granulated sugar about ¼ cup
- 1 tablespoon pure vanilla extract
- 2 tablespoon cornstarch
TOPPING:
- 50 grams granulated sugar about ¼ cup
- 62.5 grams all-purpose flour about ½ cup
- 3 tablespoon unsalted butter melted
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350F and lightly grease tart pan. Set aside.
- In a medium bowl add brown sugar and melted butter. Mix well.
- Add flour and salt and mix to combine.
- Transfer dough to tart pan and press evenly starting with the sides, then the bottom. Bake for 12-13 minutes. Set on a wire rack to cool a bit.
- Increase the oven temperature to 375F and make filling.
- In a large bowl add rhubarb, strawberry, granulated sugar and vanilla. Mix to combine and let sit for 10 minutes.
- Add cornstarch, mix well then allow it to sit for another 10 minutes.
- Using a slotted transfer the fruit to the tart pan and make topping.
- In a small bowl add sugar, flour, butter and salt and mix to combine.
- Crumble the topping over the filling and bake for 35-40 minutes (I did 39 minutes) or until crust is golden brown and the crumble has started to turn golden.
- Allow to cool on a wire rack before removing the tart from the pan. For the best texture, serve at room temperature or slightly warm. The crust will firm up considerably if the tart is chilled.
Notes
- Let It Sit: Allow the fruit mixture to rest before baking so the sugar can start drawing out the juices.
- Even Crust: Press the tart dough evenly into the tart pan to avoid thin spots.
- Wire Rack Cooling: Let the tart cool on a wire rack so the filling can fully set before slicing.
- Even Chopping: Chop the fruit into small, even pieces so the filling cooks evenly and sets properly.
- Refrigerator: Store in an airtight container for up to 3-4 days. Let the tart sit at room temperature for about 30 minutes before slicing so the crust can soften slightly.
- Freezer: Place cooled slices in a freezer-safe container for up to 3 months; wrap them tightly in plastic wrap for additional protection.
- Reheating: Warm gently in the oven at medium-low heat until heated through.
Nutrition
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