The moment the first bite of this Rhubarb Cream Tart hits my tongue, I’m transported to a sun-kissed garden bursting with vibrant spring colors. There’s something utterly captivating about the balance of tart rhubarb and luscious strawberries that invites happiness into every gathering. This dessert is not only a feast for the eyes, adorned with a delicate strawberry meringue, but also a delightful symphony of flavors.
What I love most is how effortlessly this showstopper comes together. Even if you’re new to baking, each layer offers an invitation to savor the process, from crafting a buttery pâte sucrée crust to whipping a light meringue—no complicated techniques required. Perfect for any occasion, whether it’s a family dinner or a special celebration, this tart shines as the centerpiece, leaving your guests in awe. Let’s get started on this seasonal delight that proves homemade desserts can be both easy and impressive!
Why Will You Love This Rhubarb Cream Tart with Strawberry?
A symphony of flavors: The delightful pairing of tart rhubarb and sweet strawberries creates a mouthwatering balance that dances on your palate.
Effortless aesthetics: With a stunning strawberry meringue atop the creamy pastry, this dessert is a visual triumph that impresses without complex decorating skills.
Seasonal goodness: Celebrate spring with fresh, in-season rhubarb, showcasing the beauty of seasonal produce in every bite.
Perfect for gatherings: Whether it’s a holiday feast or a casual Sunday brunch, this tart is bound to be the star of the table, capturing hearts and appetites alike.
Beginner-friendly: Even novice bakers can rise to the challenge—each step is straightforward and approachable, making it a perfect recipe for building your baking confidence.
Ready to embrace spring with a showstopping dessert? Check out my simple baking tips to ensure your rhubarb cream tart turns out flawlessly!
Rhubarb Cream Tart with Strawberry Ingredients
For the Pâte Sucrée Crust
• All-Purpose Flour – Provides structure and base; substitute with gluten-free flour blend if needed.
• Powdered Sugar – Adds sweetness and a fine texture; no substitutes for powdered form recommended.
• Salt – Enhances flavor; optional if using salted butter instead.
• Unsalted Butter – Adds richness; softened for easy mixing; substitute with vegan butter for a dairy-free option.
• Egg – Acts as a binding agent while adding richness; use a flax egg for a vegan alternative.
For the Stewed Rhubarb
• Fresh Rhubarb – Key flavor component; provides tartness; can substitute with fresh strawberries or other tart fruits like cherries.
• Granulated Sugar – Balances tartness; optional if less sweetness is desired.
• Water – Assists in cooking down rhubarb; no substitutes needed.
• Cornstarch – Thickens stewed rhubarb; optional for a more syrupy texture.
• Salt – Balances flavors; omit if desired.
For the Vanilla Pastry Cream
• Half-and-Half – Creates a creamy base for the filling; can be substituted with full-fat coconut milk for a dairy-free version.
• Granulated Sugar – Adds sweetness; no substitutes recommended.
• Salt – Enhances flavor; optional based on preference.
• Large Egg Yolks – Adds richness and thickening power; use cornstarch as a substitute if not using egg yolks.
• Cornstarch – Helps thicken the custard; omit for a thinner consistency if needed.
• Unsalted Butter – Adds creaminess and shine; vegan butter can be used as a substitute.
For the Strawberry Meringue
• Granulated Sugar – Stabilizes meringue; no substitutes recommended.
• Water – Helps dissolve sugar; no substitutes needed.
• Freeze-Dried Strawberries – Adds a beautiful color and flavor; can replace with raspberry powder if unavailable.
• Egg Whites – Required for meringue consistency; aquafaba can be used for a vegan option.
• Cream of Tartar – Stabilizes the egg whites; omit if necessary (though results may vary).
How to Make Rhubarb Cream Tart with Strawberry
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Prepare Pâte Sucrée Crust: In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in unsalted butter until the mixture resembles coarse crumbs. Add the egg and knead lightly to form a disc. Chill in the fridge for 30 minutes. Roll out and press into a tart pan, then blind-bake at 375°F for 30 minutes, removing weights halfway through, until golden. Cool completely.
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Make Stewed Rhubarb: In a saucepan, mix fresh rhubarb, granulated sugar, salt, and water. Simmer over medium heat until the rhubarb breaks down, about 10 minutes. For a thicker consistency, stir in a cornstarch slurry, then cook until glossy. Allow to cool.
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Prepare Vanilla Pastry Cream: In a saucepan, heat half-and-half with sugar and salt over medium heat. Whisk the egg yolks with cornstarch in a bowl. Gradually temper the yolks with hot cream, then return to the stove. Cook while whisking until thickened, approximately 5 minutes. Remove from heat, stir in unsalted butter, and pour into the cooled tart shell.
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Assemble the Tart: Layer the cooled stewed rhubarb evenly over the pastry cream. Cover and chill in the fridge for at least 3 hours until firm.
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Make Strawberry Meringue: Combine granulated sugar, water, and freeze-dried strawberries in a saucepan and heat to 230-240°F without stirring. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually drizzle in the hot sugar mixture while continuing to whip until stiff peaks develop.
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Finish the Tart: Spread the strawberry meringue over the set tart, using a kitchen torch to brown the meringue if desired. For a beautiful touch, garnish with optional lilac blossoms or candied violets before serving.
Optional: Add fresh strawberries on top for extra flavor and visual appeal.
Exact quantities are listed in the recipe card below.
What to Serve with Rhubarb Cream Tart with Strawberry?
Complement your dessert table with delightful pairings that elevate the flavors of this stunning tart.
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Fresh Fruit Salad: A medley of seasonal fruits adds a refreshing burst of color and flavor that lightens the palate after dessert.
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Vanilla Ice Cream: The creamy sweetness of vanilla ice cream contrasts beautifully with the tartness of the rhubarb, creating a delightful balance.
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Sparkling Wine: The bubbles in a crisp sparkling wine enhance the tart’s flavors, making your dessert feel extra special. It’s a celebratory choice!
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Lemon Sorbet: This zesty sorbet offers a bright, tart note that complements the rhubarb, providing a palate-cleansing sensation.
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Mint-Infused Whipped Cream: Light and airy, this luxurious cream infused with fresh mint adds a touch of herbaceous flavor that pairs perfectly with the dessert.
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Chocolate-Covered Strawberries: The rich chocolate contrasts with the fruity tartness, creating a decadent bite that brings joy to any gathering. These are always a crowd-pleaser!
Create a stunning dessert spread that invites everyone to engage their senses and savor the warmth of delicious flavors and delightful company.
Make Ahead Options
Preparing the Rhubarb Cream Tart with Strawberry in advance is a wonderful time-saver, especially for busy weeknights or special occasions. You can make the pâte sucrée crust and stewed rhubarb up to 24 hours ahead; just be sure to refrigerate the crust tightly wrapped to maintain its quality. The vanilla pastry cream can also be prepared up to 3 days in advance, stored in an airtight container to prevent a skin from forming. When you’re ready to serve, assemble the tart by layering the cooled stewed rhubarb over the pastry cream, chill for at least 3 hours, and make the strawberry meringue just before serving to keep it fluffy and fresh. Enjoy the convenience of this make-ahead dessert that still offers a delightful, homemade touch!
Rhubarb Cream Tart with Strawberry Variations
Feel free to get creative with this delightful tart and tailor it to your taste preferences!
- Dairy-Free: Substitute half-and-half with full-fat coconut milk in the pastry cream for a rich, creamy flavor.
- Other Berries: Swap out the fresh rhubarb for strawberries, raspberries, or blackberries for a new berry twist.
- Herb-Infused: Add a hint of basil or mint to the pastry cream for a surprising and refreshing flavor boost.
- Nutty Crust: Use ground almonds or hazelnuts in place of some of the flour in the pâte sucrée for a nutty flavor and unique texture.
- Chocolate Delight: Melt some dark chocolate into the pastry cream for a decadent chocolate-infused base that pairs beautifully with the fruits.
- Zesty Kick: Incorporate lemon or orange zest into the pastry cream for a wonderful citrus freshness that complements the tartness of the rhubarb.
- Meringue Variations: Mix in a splash of almond extract or vanilla into the meringue for an extra flavor layer.
- Spicy Heat: Add a pinch of cayenne or chili powder to the meringue for a subtle heat that balances the sweetness perfectly.
How to Store and Freeze Rhubarb Cream Tart with Strawberry
Fridge: Store your Rhubarb Cream Tart in an airtight container in the fridge for up to 3 days. The meringue may soften over time but will still taste delicious.
Freezer: If you need to keep the tart longer, freeze the unassembled components separately. Wrap the pâte sucrée crust tightly in plastic wrap and foil for up to 2 months.
Meringue: It’s best to prepare meringue fresh, as freezing can alter its texture. If needed, store leftovers for a day in an airtight container at room temperature.
Reheating: Avoid reheating the tart as it’s best enjoyed chilled. If served after refrigeration, allow it to sit at room temperature for about 15 minutes for the ideal texture.
Expert Tips for Your Rhubarb Cream Tart
Chill the Crust: Make sure you chill the pâte sucrée crust adequately. Insufficient chilling can result in a tough crust that’s hard to work with.
Sugar Temperature: When cooking the sugar for meringue, use a candy thermometer for accuracy. Going over the desired temperature can affect the stability of your meringue.
Pastry Cream Caution: Keep the heat low when preparing the vanilla pastry cream to avoid scrambling the egg yolks. Stir consistently for smooth results!
Fresh Ingredients: Use fresh rhubarb for the best flavor and texture. Frozen rhubarb may not provide the same delightful tartness.
Whip to Stiff Peaks: When making the strawberry meringue, whip until stiff peaks form. This ensures a beautifully structured topping for your Rhubarb Cream Tart.
Serve Quickly: For the best experience, serve the tart shortly after adding the meringue. This prevents the meringue from weeping and keeps the presentation pristine.
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Rhubarb Cream Tart with Strawberry Recipe FAQs
How do I select ripe rhubarb for this recipe?
Absolutely! Look for rhubarb stalks that are firm, vibrant in color, and free from dark spots or blemishes. It’s best to choose stalks that are at least 10 inches long, as younger, thinner ones may not have the tart flavor you want. Avoid any rhubarb that appears wilted or has a limp texture!
What’s the best way to store leftover Rhubarb Cream Tart?
You can store your Rhubarb Cream Tart in an airtight container in the fridge for up to 3 days. If you find the meringue softening, don’t worry—it’ll still taste delicious! Just remember to keep it chilled, as that will help maintain the integrity of the flavors and textures.
Can I freeze my Rhubarb Cream Tart?
For optimal results, it’s best to freeze the components separately rather than the assembled tart. Wrap the pâte sucrée crust tightly in plastic wrap and foil, which can be frozen for up to 2 months. However, I recommend making the meringue fresh before serving to retain its beautiful texture!
What should I do if my meringue is weeping?
Very! If your meringue weeps, it may be due to insufficient whipping or too much humidity. To prevent this, ensure you whip the egg whites to stiff peaks, and consider adding a little cream of tartar to stabilize them. If it does happen, it’s best served immediately to enjoy its sweetness, but you can still present it with pride!
Are there any dietary considerations for this recipe?
Absolutely! This tart can easily be adapted for various dietary needs. For those avoiding gluten, use a gluten-free flour blend in the pâte sucrée. For a dairy-free version, substitute ingredients like unsalted butter and half-and-half with vegan alternatives. Plus, you can replace the eggs with a flax egg or aquafaba for a vegan option without compromising the delightful flavor.
Rhubarb Cream Tart with Strawberry
Ingredients
Equipment
Method
- Prepare Pâte Sucrée Crust: In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in unsalted butter until the mixture resembles coarse crumbs. Add the egg and knead lightly to form a disc. Chill in the fridge for 30 minutes. Roll out and press into a tart pan, then blind-bake at 375°F for 30 minutes, removing weights halfway through, until golden. Cool completely.
- Make Stewed Rhubarb: In a saucepan, mix fresh rhubarb, granulated sugar, salt, and water. Simmer over medium heat until the rhubarb breaks down, about 10 minutes. For a thicker consistency, stir in a cornstarch slurry, then cook until glossy. Allow to cool.
- Prepare Vanilla Pastry Cream: In a saucepan, heat half-and-half with sugar and salt over medium heat. Whisk the egg yolks with cornstarch in a bowl. Gradually temper the yolks with hot cream, then return to the stove. Cook while whisking until thickened, approximately 5 minutes. Remove from heat, stir in unsalted butter, and pour into the cooled tart shell.
- Assemble the Tart: Layer the cooled stewed rhubarb evenly over the pastry cream. Cover and chill in the fridge for at least 3 hours until firm.
- Make Strawberry Meringue: Combine granulated sugar, water, and freeze-dried strawberries in a saucepan and heat to 230-240°F without stirring. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually drizzle in the hot sugar mixture while continuing to whip until stiff peaks develop.
- Finish the Tart: Spread the strawberry meringue over the set tart, using a kitchen torch to brown the meringue if desired. For a beautiful touch, garnish with optional lilac blossoms or candied violets before serving.
