This tart is so scrumptious! It's got a simple shortbread base and has sweet strawberries and rhubarb on top. It's sprinkled with a delicious buttery streusel and baked to perfection! Truly the perfect summer recipe.
A few times a year, I fall in love with tarts all over again. Today is one of those days. It is SO easy to make and looks so high end.
My favourite way to eat this is with some vanilla bean ice cream.
This is the perfect recipe to bring to a dinner party this summer! It plates beautifully and you'll be going for seconds before you know it.
For more strawberry recipes, try Strawberry Rhubarb Streusel Muffins, Fudgy Strawberry Brownies, and Strawberry Cheesecake Bars.
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Why this recipe works
Easy to make - This tart comes together in just a few simple steps.
Strawberry and rhubarb - An incredible combo of sweet and tangy!
Crust - The base is tender and soo buttery!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter - I always use unsalted butter. This will be divided and softened.
Cornstarch - Used as a thickening agent. You can also use vanilla pudding instead.
Egg yolks – Remove two hours before baking.
Flour - All-purpose flour is used.
Strawberries – Fresh strawberries are diced up.
Rhubarb – Chop into small pieces. I used a mix of green and red rhubarb. Either or works.
White sugar – Make sure you’re using granulated sugar, and not powdered (or icing) sugar.
Step by step instructions
Here is how to make and bake this strawberry rhubarb tart. You will need a 9×9 pan lined with parchment paper, three mixing bowls, and a spatula.
Step 1 – Prep. Grease the pan. For easy removal of the tart, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 – Make streusel. In a medium-sized bowl, add cold butter, sugar, and flour. Mix until a crumb forms. This will be your streusel. Set aside.
Step 3 - Make base. In a bowl, add in yolks, butter, flour, cornstarch, baking powder, and sugar. Mix with your hands until a dough forms.
Step 4 - Spread in pan. Transfer the dough into the pan and spread evenly. It will spread thin and may take a few minutes to do, rest assured this is normal. Make sure the entire bottom of the pan is covered evenly.
Step 5 - Prick crust. Take a fork and prick holes across the entire bottom and sides of the base. This makes sure that the steam accumulated while baking can leave and not cause the crust to puff up. Make sure to prick the bottom and sides.
Step 6 - Bake. Bake the crust for 15 minutes at 350F.
Step 7 - Mix fruits. In a medium-sized bowl, add in the chopped strawberries and rhubarb. Add in strawberry jello (or 1 tbsp cornstarch + 1 tbsp sugar) and mix together. This helps absorb some of the juices.
Step 8 - Layer. Once the crust has been baked, sprinkle the fruits on top. Then add the streusel. Place back into the oven and continue to bake for 30-35 minutes.
Allow to cool, slice, and enjoy! My favourite way to eat this tart is with some vanilla bean ice cream.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Room temperature. Make sure the yolks and butter are at room temperature before beginning.
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Adding strawberry jello. This is my secret ingredient that helps bring more flavour to the bars. If you don't have this on hand, use cornstarch instead. Either or helps absorb the berry juices.
- Pricking the bars. Make sure to prick all the way down to the pan using a fork, not halfway through. Get the bottom and all four sides.
Storing
This Strawberry Rhubarb Tart is best enjoyed day of or the next day. I personally love making it the day of so it's super fresh and eating it warm!
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Strawberry Rhubarb Tart
Ingredients
For the base
- 1 1/4 cups flour
- 1/3 cup butter softened
- 2 egg yolks room temperature
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/4 cup white sugar
For the berry layer
- 2 cups strawberries chopped
- 2 cups rhubarb chopped
- 1 tbsp strawberry jello or 1 tbsp cornstarch & 1 tbsp sugar
For the streusel
- 4 tbsp butter cold and cubed
- 3/4 cup flour
- 1/4 cup white sugar
Instructions
- Grease the pan. For easy removal of the tart, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside. You can also use an 8x8 pan, but just know the base will be thicker if you do.
- In a medium-sized bowl, add cold butter, sugar, and flour. Mix until a crumb forms. This will be your streusel. Set aside.3/4 cup flour, 1/4 cup white sugar, 4 tbsp butter
- In a bowl, add in yolks, butter, flour, cornstarch, baking powder, and sugar. Mix with your hands until a dough forms.1 1/4 cups flour, 1/3 cup butter, 2 egg yolks, 1 tsp cornstarch, 1/2 tsp baking powder, 1/4 cup white sugar
- Transfer the dough into the pan and spread evenly. It will spread thin and may take a few minutes to do, rest assured this is normal. Make sure the entire bottom of the pan is covered evenly.
- Take a fork and prick holes across the entire bottom and sides of the base. This makes sure that the steam accumulated while baking can leave and not cause the crust to puff up. Make sure to prick the bottom and sides.
- Bake the crust at 350℉ for 15 minutes or until golden brown. Allow to cool as you prep the fruit layer.
- In a medium-sized bowl, add in the chopped strawberries and rhubarb. Add in strawberry jello (or 1 tbsp cornstarch & 1 tbsp sugar) and mix together. This helps absorb some of the juices.2 cups strawberries, 2 cups rhubarb, 1 tbsp strawberry jello
- Once the crust has been baked, sprinkle the fruits on top. Then add the streusel. Place back into the oven at 350℉ and continue to bake for 30-35 minutes.
- You'll know it's ready when it is a light golden brown. Allow to cool, slice, and enjoy!
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