Strawberry Rhubarb Tart
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyFresh strawberries and rhubarb come together in this easy tart recipe with a golden crumb topping and smooth custard-style filling. This dessert is perfect when rhubarb is in season, and you want something homemade and pretty. It’s full of fresh fruit flavor.
If you’ve been around Inspired by Charm long enough, you probably know that strawberry and rhubarb are one of my favorite dessert combinations. I’ve shared quite a few recipes inspired by this sweet-tart pairing over the years, and somehow I seem to come up with a new one every season. This year is no different, and I’m so excited to share this Strawberry Rhubarb Tart with you.
I really can’t say enough good things about this recipe. The flavors are just so good. The custard gives it a slightly elevated feel, and since there’s no top pie crust to fuss with, it’s a little easier to pull together. That’s a win in my book.
For the most part, this tart is simple and straightforward. The only part that might feel a bit fiddly, especially if you haven’t worked with a tart pan before, is fitting the pie crust into the pan. You want the crust to be sturdy enough to support the filling, but not so thick that it overwhelms the tart. It’s a delicate little balance, but once you get it in place, the rest is easy.
This makes such a fabulous late-spring dessert, especially when the rhubarb is practically pouring out of the garden. I have a plant that produces abundantly from spring into summer, so I always have a good stalk or two ready to use. Serve this tart as an after-dinner dessert, enjoy it as an afternoon treat, or bake it up for a friend. Either way, I think you’re going to love it as much as I do.
Why You’ll Enjoy This Recipe
- f If you have rhubarb growing in the garden, this Strawberry Rhubarb Tart is such a lovely way to put a few stalks to good use. The strawberries soften the tartness of the rhubarb, giving you that sweet-tangy combination that always feels like late spring on a plate.
- It’s easier than it looks. The finished tart feels pretty enough for company, but the steps are very doable. The only part that asks for a little patience is fitting the crust into the tart pan, and once that’s done, the rest comes together quickly.
- It works for so many occasions. Serve it after dinner, bring it to a spring gathering, or slice a piece in the afternoon with coffee or tea. It has that homemade, thoughtful quality that makes it feel just right, whether you’re sharing it or keeping a few extra slices for yourself.
Love rhubarb and want more recipes? You’ve got it. Check out my collection of the best rhubarb recipes.
Ingredients
Before I walk you through this dessert tart recipe, we’ll gather all the ingredients you’ll need to get started.
- Pie Crust – A store-bought or homemade pie crust creates the base for this tart and gives the filling a buttery, flaky place to settle. Since this is baked in a tart pan, you’ll want to press it in gently and keep the crust sturdy enough to hold the fruit and custard.
- Eggs – The eggs help create the soft custard filling that bakes around the strawberries and rhubarb. They give the tart structure while keeping the filling smooth and tender.
- Granulated Sugar – Granulated sugar sweetens the custard and helps balance the natural tartness of the rhubarb. It also keeps the filling simple so the fruit can still shine.
- All-Purpose Flour – A small amount of flour helps thicken the custard filling as it bakes. It’s also used in the crumb topping to help create that lightly crisp, streusel-like texture.
- Almond Extract – Almond extract adds a subtle bakery-style flavor that pairs beautifully with the strawberries and rhubarb. A little goes a long way, so you get just enough warmth without it taking over.
- Fresh Rhubarb – Fresh rhubarb brings that bright, tangy flavor that makes this tart so special. Slice it into coarse pieces so it softens as it bakes while still giving the tart a bit of texture.
- Fresh Strawberries – Strawberries add sweetness, color, and a soft fruitiness that balances the rhubarb. They’re one of the reasons this dessert feels so perfect for late spring and early summer.
- Brown Sugar – Brown sugar is used in the crumb topping for a little extra sweetness and depth. It gives the topping a cozy, caramel-like note that works so nicely with the fruit.
- Ground Nutmeg – Nutmeg adds a hint of spice, giving the topping a little warmth. You don’t need much, but it helps round out the sweetness.
- Butter – Butter is cut into the topping mixture to create those crumbly bits that bake up over the fruit. It adds richness and helps give the tart its lovely golden finish.
How To Make
And with all of the ingredients assembled, I think we’re ready to make this Strawberry Rhubarb Tart. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Fit the pie crust into a 10-inch tart pan with a removable bottom, gently pressing it into the edges of the pan. Trim away any excess dough as needed, then set the prepared crust aside.
- In a large bowl, beat the eggs with an electric mixer until they look lighter in color and slightly frothy. Add the granulated sugar, 3 tablespoons of flour, and the almond extract. Beat again until the mixture is smooth and well combined.
- Add the sliced rhubarb and strawberries to the prepared tart crust, spreading them into an even layer. Pour the egg mixture over the fruit, letting it settle down into the berries and rhubarb.
💌 SAVE THIS POST / RECIPE!
We'll email this post to you, so you can come back to it later! Plus, I'll send you more inspiring ideas I think you'll love!
- In a small bowl, stir together the brown sugar, 1/4 cup flour, and nutmeg. Add the pieces of butter, and use a pastry blender or fork to work the butter into the dry ingredients until the mixture forms coarse crumbs.
- Sprinkle the crumb mixture evenly over the top of the tart.
- Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is set in the center. To catch any possible drips, place a baking sheet or a piece of aluminum foil on the oven rack below the tart while it bakes.
- Let the tart cool completely, about two hours. Once cooled, remove the outer ring of the tart pan. If desired, carefully slide the tart off the bottom of the pan before slicing.
- Cut into wedges, serve, and enjoy.
Frequently Asked Questions
Can I use frozen rhubarb or frozen strawberries?
To be honest, I’m not a big fan of frozen rhubarb. The rhubarb becomes watery and loses its texture. This may also affect how the tart sets. For those reasons, I would stick with fresh.
Why did my tart filling turn out runny?
A runny filling usually means the tart needed a little more time in the oven, or the fruit released too much liquid. Be sure to bake until the center is set, and if your strawberries are especially juicy, you can pat them dry before adding them to the crust.
How should I store leftovers?
Cover any leftover tart and store it in the refrigerator for up to three days. The crust and topping will soften a bit over time, but the flavor is still delicious. You can enjoy it chilled or let slices sit at room temperature for a few minutes before serving.
More Strawberry Rhubarb Recipes You’ll Love
- Strawberry Rhubarb Coffee Cake
- Strawberry Rhubarb Cake Bars
- Strawberry Rhubarb Old Fashioned
- Strawberry Rhubarb Crisp
- Strawberry Rhubarb Crumble Pie
I really hope this Strawberry Rhubarb Tart finds its way into your kitchen this season. If you give this recipe a try, I’d love to hear all about it. Please stop back and leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Strawberry Rhubarb Tart
Ingredients
- 1 pie crust store-bought or homemade*
- 2 eggs
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon almond extract
- 3 cups coarsely sliced fresh rhubarb
- 2 cups sliced fresh strawberries
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter cut into small pieces
Instructions
- Preheat the oven to 375 degrees F.
- Fit the pie crust into a 10-inch tart pan with a removable bottom, gently pressing it into the edges of the pan. Trim away any excess dough as needed, then set the prepared crust aside.
- In a large bowl, beat the eggs with an electric mixer until they look lighter in color and slightly frothy. Add the granulated sugar, 3 tablespoons of flour, and the almond extract. Beat again until the mixture is smooth and well combined.
- Add the sliced rhubarb and strawberries to the prepared tart crust, spreading them into an even layer. Pour the egg mixture over the fruit, letting it settle down into the berries and rhubarb.
- In a small bowl, stir together the brown sugar, 1/4 cup flour, and nutmeg. Add the pieces of butter, and use a pastry blender or fork to work the butter into the dry ingredients until the mixture forms coarse crumbs.
- Sprinkle the crumb mixture evenly over the top of the tart.
- Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is set in the center. To catch any possible drips, place a baking sheet or a piece of aluminum foil on the oven rack below the tart while it bakes.
- Let the tart cool completely, about two hours. Once cooled, remove the outer ring of the tart pan. If desired, carefully slide the tart off the bottom of the pan before slicing.
- Cut into wedges, serve, and enjoy.