Description
A delightful tart featuring a crisp, buttery crust filled with tangy rhubarb and topped with a sweet, crumbly topping. Perfect for spring and summer desserts.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 2–3 tbsp cold water
- 3 cups chopped rhubarb
- 1/2 cup granulated sugar (for filling)
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, chilled and cubed (for crumble)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix 1 1/4 cups flour and 1/4 cup sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs.
- Add cold water 1 tbsp at a time, mixing until dough comes together. Press into a tart pan and chill for 15 minutes.
- In another bowl, mix rhubarb, 1/2 cup sugar, cornstarch, and vanilla extract.
- Spread rhubarb mixture over the chilled tart crust.
- For the crumble, mix 1/2 cup flour, brown sugar, and cinnamon. Cut in 1/4 cup butter until crumbly.
- Sprinkle crumble topping over rhubarb filling.
- Bake for 40–45 minutes until golden and bubbly. Cool before serving.
Notes
- Substitute part of the rhubarb with strawberries for a sweeter twist.
- Serve with whipped cream or vanilla ice cream.
- Crust can be made ahead and frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg