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Strawberry Rhubarb Tart Recipe

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★★★★★

4.4 from 125 reviews

A delightful Strawberry Rhubarb Tart combining the sweetness of ripe strawberries with the tartness of fresh rhubarb, baked in a buttery tart crust until golden and set, perfect for a spring or summer dessert.

Ingredients

Scale

Fruit Filling

  • 2 cups fresh strawberries, hulled and halved
  • 2 cups rhubarb, chopped into 1/2 inch pieces
  • 3/4 cup granulated sugar

Tart Crust

  • 1 prepared tart crust (9-inch), store-bought or homemade

Instructions

  1. Prepare the filling: In a large bowl, combine the chopped rhubarb and halved strawberries with sugar. Toss gently to coat the fruit evenly and allow it to macerate for about 10 minutes while preparing the crust.
  2. Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the tart is assembled.
  3. Fill the crust: Carefully place the prepared tart crust into a tart pan if not already done. Pour the macerated strawberry and rhubarb mixture into the crust, spreading it out evenly to fill the tart shell.
  4. Bake the tart: Place the tart on the middle rack of the oven and bake for 40-45 minutes, or until the fruit filling is bubbly and the crust is golden brown around the edges.
  5. Cool and serve: Remove the tart from the oven and allow it to cool on a wire rack for at least 30 minutes before serving. This helps the filling to set properly and enhances its flavors.

Notes

  • Use fresh, ripe strawberries and firm rhubarb for the best texture and flavor.
  • Feel free to sprinkle a little coarse sugar on the crust edge before baking for extra crunch.
  • Serve tart slightly warm or at room temperature, optionally with whipped cream or vanilla ice cream.
  • The tart can be refrigerated for up to 3 days; reheat slightly before serving for best taste.

Keywords: Strawberry Rhubarb Tart, Summer Dessert, Fruit Tart, Baked Fruit Dessert, Spring Tart

Find it online: https://familyfavplates.com/strawberry-rhubarb-tart-recipe/