Why You’ll Love This Recipe

Rhubarb Crumble Tart is a perfect balance of sweet and tart flavors with a buttery crust, tangy rhubarb filling, and a golden crumble topping. It’s an ideal springtime dessert that highlights the bright, refreshing taste of rhubarb while offering a comforting, homey texture. Serve it warm with ice cream or chilled with whipped cream for a delightful treat.

ingredients

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

all-purpose floursugarunsalted buttercold waterrhubarbcornstarchvanilla extractlemon juiczestcinnamonbrown sugaroatsalt

directions

Preheat your oven to 375°F (190°C) and lightly grease a tart pan.

Prepare the crust

In a bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Add cold water gradually and mix until the dough comes together.

Press the dough into the bottom and up the sides of the tart pan. Prick the base with a fork and chill for 15 minutes.

Pre-bake the crust for 12-15 minutes until lightly golden, then set aside to cool.

Prepare the filling

In a saucepan, combine chopped rhubarb, sugar, cornstarch, lemon juice, zest, and vanilla extract.

Cook over medium heat until the rhubarb softens and the mixture thickens slightly.

Let it cool slightly, then spread evenly into the pre-baked tart crust.

Prepare the crumble

In a bowl, mix flour, brown sugar, oats, cinnamon, and a pinch of salt.

Add cold butter and rub it in with your fingers or a fork until crumbly.

Sprinkle the crumble evenly over the rhubarb filling.

Bake the tart for 30–35 minutes, or until the topping is golden and crisp.

Allow to cool slightly before serving.

Servings and timing

This recipe yields 8 servings.Preparation time: 25 minutesBaking time: 35 minutesCooling time: 15 minutesTotal time: 1 hour 15 minutes

Variations

Add strawberries or raspberries to the rhubarb filling for a berry twist.

Use almond flour in the crumble topping for added richness.

Drizzle with honey or maple syrup before serving for extra sweetness.

Incorporate chopped nuts into the crumble for added texture.

Make mini tartlets for individual servings.

storage/reheating

Store Rhubarb Crumble Tart in the refrigerator for up to 4 days.Cover with plastic wrap or place in an airtight container.Reheat in a 300°F (150°C) oven for 10-15 minutes to revive crispness.The tart can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well to prevent excess moisture.

Is blind baking the crust necessary?

Yes, it helps prevent a soggy bottom from the moist filling.

Can I make this tart gluten-free?

Use a gluten-free flour blend for both the crust and the crumble.

Can I use a store-bought crust?

Absolutely, if you’re short on time, a pre-made tart crust works fine.

What can I use instead of oats?

You can replace oats with more flour or chopped nuts.

Do I need to peel rhubarb?

No, just wash and trim the ends. Peeling is optional and mostly for aesthetic reasons.

How tart is this dessert?

It has a pleasant tang from the rhubarb balanced by the sweetness of the crumble and filling.

Can I make it ahead?

Yes, the tart can be made a day in advance and stored in the fridge.

Is this tart best served warm or cold?

It’s delicious both ways—warm with ice cream or cold with whipped cream.

What type of pan should I use?

A 9-inch tart pan with a removable bottom is ideal for easy serving.

Conclusion

Rhubarb Crumble Tart is a beautiful, seasonal dessert that combines crisp, buttery crust with a tender tart filling and golden, crunchy topping. It’s easy to prepare, crowd-pleasing, and a wonderful way to showcase fresh rhubarb. Whether for a family gathering or a special treat for yourself, this tart is sure to impress and satisfy.