Best 3 Rhubarb Strawberry Tart Recipes

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Indulge in a delightful explosion of flavors with our tantalizing Rhubarb Strawberry Tart recipe. This delectable treat is a perfect blend of sweet and tangy, featuring a buttery crust, a luscious rhubarb and strawberry filling, and a delectable crumble topping. With its vibrant colors and irresistible aroma, this tart is sure to be the star of any gathering. Whether you're a seasoned baker or just starting out, our easy-to-follow instructions will guide you through the process of creating this culinary masterpiece.

In addition to the classic Rhubarb Strawberry Tart recipe, we've also included variations that cater to different dietary preferences and flavor profiles. For those with gluten sensitivities, our Gluten-Free Rhubarb Strawberry Tart offers a delicious alternative with a crispy almond flour crust. Those looking for a vegan option will delight in our Vegan Rhubarb Strawberry Tart, which uses plant-based ingredients to create a rich and satisfying dessert. And for those who love the combination of rhubarb and strawberries but prefer a different presentation, our Rhubarb and Strawberry Galette recipe features a rustic, free-form design that's perfect for casual gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB-STRAWBERRY TART



Rhubarb-Strawberry Tart image

Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need to do is bake, slice, and serve!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h15m

Number Of Ingredients 13

1 large egg yolk
2 to 4 tablespoons ice water
1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
Vegetable-oil cooking spray
12 ounces rhubarb, cut on the diagonal into 1-inch pieces (3 cups)
8 ounces strawberries, hulled and cut into 1/2-inch pieces (1 1/4 cups)
3/4 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
3/4 teaspoon coarse salt
1 tablespoon fresh lemon juice

Steps:

  • Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
  • Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
  • Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
  • Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.

STRAWBERRY RHUBARB TART



Strawberry Rhubarb Tart image

The refreshing flavor of springtime fills every forkful of this tantalizing tart from Kristy Martin of Circle Pine, Minnesota. Oats give the from-scratch crust an old-fashioned taste.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup old-fashioned oats, toasted
2/3 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons whole milk
1/2 teaspoon vanilla extract
FILLING:
3-1/2 cups sliced fresh strawberries, divided
2 cups sliced fresh or frozen rhubarb
1/4 cup sugar
1/2 teaspoon grated lemon zest
5 teaspoons cornstarch
1 tablespoon cold water
4 teaspoons currant jelly, melted

Steps:

  • Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs. Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball. , Turn onto a floured surface; knead 7-8 times. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack., For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes. , Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours., Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.

Nutrition Facts : Calories 0g sugar total.

STRAWBERRY-RHUBARB TART



Strawberry-Rhubarb Tart image

Provided by Florence Fabricant

Categories     easy, dessert, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

2 1/2 cups flour (more for rolling)
3/4 teaspoon salt
12 tablespoons cold butter, preferably high-fat, diced
2 large egg yolks
4 cups rhubarb in 1-inch pieces
1 1/2 pints strawberries, hulled and halved or quartered, depending on size
1 1/2 cups light brown sugar
1 teaspoon cinnamon
2 tablespoons instant tapioca
6 tablespoons melted butter
1 egg white
1 1/2 tablespoons granulated sugar
Crème fraîche for serving

Steps:

  • Heat oven to 350 degrees. Combine flour and salt in food processor. Pulse to combine. Add cold butter, and pulse until pebbly. Beat egg yolks with 1/3 cup ice water. Open processor, and sprinkle yolk mixture over flour mixture. Pulse 10 to 12 times or until mixture begins to form dough. If necessary add a few more drops of water, and pulse again.
  • Gather dough together, and set aside a third of it. Form the rest into a ball. Flatten, roll on floured board and place in 10-inch fluted tart pan. Line with parchment or foil, and weight with pastry weights. Bake until pastry looks dry, about 10 minutes. Remove paper and weights, and bake until lightly browned, about 20 minutes longer. Remove from oven.
  • Mix rhubarb, strawberries, brown sugar, cinnamon, tapioca and melted butter in a bowl. Spoon into tart pan. Roll out remaining dough, and cut into strips 1 inch wide. Crisscross over fruit, tucking in ends where they meet pastry. Beat egg white with 1 tablespoon water until frothy; brush on strips, and dust with sugar.
  • Bake about 40 minutes, until top has browned and filling is bubbly. Serve with crème fraîche.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 28 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 241 milligrams, Sugar 33 grams, TransFat 1 gram

Tips:

  • Use fresh, ripe rhubarb and strawberries. This will ensure the best flavor and texture for your tart.
  • Don't overcook the rhubarb. It should be tender but still retain its shape.
  • Allow the tart to cool completely before serving. This will help the filling to set and the flavors to meld.
  • Top the tart with a dollop of whipped cream or ice cream. This will add a finishing touch of sweetness and richness.

Conclusion:

This rhubarb strawberry tart is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart rhubarb and sweet strawberries is a classic flavor pairing that is sure to please everyone. With its flaky crust and creamy filling, this tart is sure to be a hit at your next gathering.

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