Rhubarb Crumble Tart

Why You’ll Love This Recipe

Rhubarb Crumble Tart combines a buttery, flaky tart crust with a tangy rhubarb filling and a sweet, crumbly topping. The tartness of the rhubarb is perfectly balanced by the sweetness of the crumble, making it a deliciously satisfying dessert. The crisp crust and the delightful crumble topping add a perfect texture contrast, creating a treat that’s as visually appealing as it is tasty.

Ingredients

this Recipe

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

For the crust:

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Egg yolk
• Cold water

For the filling:

• Rhubarb (fresh or frozen)
• Granulated sugar
• Cornstarch
• Vanilla extract

For the crumble topping:

• All-purpose flour
• Brown sugar
• Ground cinnamon
• Unsalted butter (cold and cut into small pieces)

Directions

1. Preheat your oven to 375°F (190°C).
2. For the crust, combine the flour and sugar in a food processor. Add the butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and a little cold water, then pulse until the dough comes together. If the dough is too dry, add more water a teaspoon at a time.
4. Press the dough into the bottom and sides of a tart pan, making sure it’s even. Chill the crust in the refrigerator for about 15 minutes.
5. Meanwhile, prepare the filling by chopping the rhubarb into small pieces. In a bowl, mix the rhubarb with sugar, cornstarch, and vanilla extract.
6. Pour the rhubarb filling into the chilled tart crust.
7. For the crumble topping, combine the flour, brown sugar, and cinnamon in a bowl. Add the cold butter and use your fingers or a pastry cutter to incorporate it until the mixture forms coarse crumbs.
8. Sprinkle the crumble topping evenly over the rhubarb filling.
9. Bake the tart for 35-40 minutes, or until the crust is golden and the filling is bubbling.
10. Let the tart cool for at least 15 minutes before removing it from the pan and serving.

Servings and Timing

This recipe serves about 8 people.
Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 55-60 minutes

Variations

• Add a pinch of ginger or cardamom to the crumble topping for a warm, spiced flavor.
• Substitute the rhubarb with strawberries or apples for a different fruit-based tart.
• Add a handful of chopped nuts to the crumble topping for extra crunch.

Storage/Reheating

Store the Rhubarb Crumble Tart in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
To reheat, warm slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use frozen rhubarb for this tart?
Yes, frozen rhubarb can be used. Just make sure to thaw and drain it well to avoid excess moisture in the filling.

Can I make the tart ahead of time?
Yes, you can make the tart a day in advance and store it in the refrigerator.

Can I make the crust without a food processor?
Yes, you can mix the dough by hand using a pastry cutter or your fingers to cut the butter into the flour.

Is there a gluten-free version of this recipe?
Yes, you can substitute gluten-free flour in both the crust and the crumble topping for a gluten-free version of the tart.

Can I make this tart without a tart pan?
Yes, you can use a pie dish or any other baking dish with a similar size.

Conclusion

Rhubarb Crumble Tart is a delightful dessert that combines the tanginess of rhubarb with the sweetness of a crumble topping and the richness of a buttery crust. It’s perfect for any occasion, from a casual family gathering to a special celebration. With its inviting flavors and textures, this tart is sure to become a favorite in your dessert repertoire.

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