Strawberry Rhubarb Tart Recipe

Summery, fruity, and fresh, this baked strawberry rhubarb tart with raspberries and vanilla sugar is perfect for summer. When you have seasonally ripe fruit, you need little else to make this tart truly special.

(This recipe was updated in May 2024 in order to give more in-depth information for making this dessert.)

raspberry rhubarb tart with strawberries and crumble topping

A Note About Developing This Recipe

When I create tarts, I love to play with designs and different concepts. I often try to think of different ways to create beautiful designs once the flavors are down.

Which is what I did with this tart.

What you don’t see is the tart I first made, which had layers of sliced strawberries, mashed raspberries, and a pretty rhubarb pattern on top. And because I didn’t macerate the berries the first time, there were too many juices. So the tart had soggy bottom (so sad, but still delicious).

So after my #tartfail, I decided to forego the fancy design and focus solely on the textures and flavors.

And that is the way to go. Now, this strawberry rhubarb tart is delicious and foolproof.

What’s in a Strawberry Rhubarb Tart?

This delicious tart starts with a pate sucree crust (sweet shortcrust pastry), then gets filled with fresh strawberries, rhubarb, raspberries, sugar, vanilla, and a buttery crumble.

Don’t let the simplicity of this tart fool you, though. It’s incredibly flavorful. The trick is to use ripe (in-season) fruit. This makes your job so much easier as a baker.

While this summer tart is simple, read below for some pro tips so your tart turns out beautifully every time.

strawberry rhubarb tart with crumble toppings and raspberries

3 Tips to Make This Tart

1. Bake the Tart for the Full Time

Even if the crust already looks golden brown on the edges, don’t shorten the baking time! While the edges might begin to look golden at 30 minutes, don’t take the tart out yet. The bottom of the tart still needs to bake longer.

If you are worried about the crust browning too much, place a ring of foil around the edge to prevent it from baking as fast.

2. Use Fresh Fruit

Fresh fruit is naturally less watery than frozen fruit. This means during baking, the fruit won’t create an abundance of juice that can run out of the tart shell.

If you use frozen fruit, expect the shell to be soggy due to the extra moisture.

3. Macerate and Drain the Fruit

This is essential for creating a delicious, non-soggy tart. And it’s also best to add the raspberries separately.


Because raspberries are more tender and can mash easily when combining the fruit and sugar. So, add the raspberries on top of the strawberries and rhubarb in the tart pan for the best result.

The easiest and best way to make the filling is by combining the strawberries, rhubarb, sugar, and vanilla in a bowl. Let the fruit rest for 30 minutes, then drain most of the juices before adding them to the unbaked tart shell.

This ensures that the crust will bake without absorbing too many juices.

How to Make This Tart

This is a general overview of the recipe. Please see the recipe card below for the full details.

  1. Make the pate sucrée crust with the creaming method. Cream the butter and sugar, add the egg, and then mix the dry ingredients into the dough.
  2. Roll the dough to a 12″ circle and form the dough into the 9.5 inch tart ring.
  3. Freeze the crust for one hour before baking.
  4. Combine the cut strawberries and rhubarb in a bowl along with the granulated sugar and vanilla bean paste. Macerate the fruit for 30 minutes.
  5. Make the crumble topping by combining the dry ingredients in a bowl, and then pour the melted butter over the dry ingredients. Gently combine and stir minimally to form small bits and clumps of crumbly dough.
  6. Strain the fruit and spoon the fruit into the frozen tart shell, then top with the crumble.
  7. Bake at 375 F for 35-45 minutes.
  8. Allow the tart to cool for 1-2 hours before eating so the juices thicken.

Baking Essentials

strawberry rhubart tart with crumble topping and raspberries

Commonly Asked Questions About Strawberry Rhubarb Tarts

Can you freeze a strawberry rhubarb tart?

It’s possible to freeze the crust before baking, but don’t freeze the fruit before baking.

This will alter the texture and juiciness of the tart (not in a good way).

I would not recommend freezing a strawberry rhubarb tart after baking because freezing will result in a soggier bottom once the tart thaws, which is, again, not desirable.

Strawberry Rhubarb tart

How long is this tart good to eat?

This baked fruit tart is best eaten within 1-2 days of being baked. It’s nice and crisp the first day, and then slightly softer the second day.

The flavor is still wonderful on day three, but the bottom of the crust softens quite a bit.

Do I need to weigh the ingredients?

Yes. Weighing ingredients with a good kitchen scale is the best way to create consistent results every time.

As tempting as it is to keep using cups, they are too inefficient and not recommended for most recipes.

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Strawberry Rhubarb Tart

raspberry rhubarb tart slices with strawberries and crumble topping on a white platter and scattered raspberries

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  • Author: Camille
  • Prep Time: 60 minutes
  • Chill Time: 60 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 8 servings 1x
  • Category: tarts


Units Scale

For the Pate Sucree

  • 113 g unsalted butter, room temp (65 F)
  • 55 g powdered sugar
  • 30 g egg (scramble an egg and weigh)
  • 1/4 tsp Morton’s coarse kosher salt
  • 135 g all-purpose flour
  • 30 g cake flour (use all-purpose if you can’t find cake)

For the Strawberry Rhubarb Filling

  • 250 g rhubarb (3-4 stalks)
  • 250 g strawberries (less than 1 pint)
  • 4 oz raspberries
  • 75 g sugar
  • 1 tsp vanilla bean paste
  • 15 g granulated sugar (for top of fruit)

For the Crumb Topping

  • 50 g granulated sugar
  • 75 g all-purpose flour
  • 27 g unsalted butter (2 tbs), melted


To Make Sweet Tart Crust

  1. Cream the butter and sugar on low (speed 2-3) in a stand mixer fitted with a paddle attachment,
  2. Add the egg and mix until creamy and slightly curdled.
  3. Combine the dry ingredients in a bowl. Then with the mixer on medium-low, add the dry ingredients to the mixer in 2 additions, and mix just until combined.
  4. Remove the dough from the mixer and shape into a flat round disk. If the dough isn’t too sticky, proceed to roll as instructed. Otherwise, wrap and chill the dough for 30 minutes before rolling.
  5. If the dough chills for more than an hour, let it sit out for 20-30 minutes to make rolling easier.
  6. Lightly flour your work surface, and place the dough in the center.
  7. Roll the dough to a 12-inch circle, and transfer to a 9.5 inch tart pan
  8. Press the dough gently into the pan, trim the edges, and prick with a fork. Freeze the crust for 1 hour before filling.

For the Strawberry Rhubarb Filling

  1. Cut the rhubarb into 1/2″ slices, and quarter the strawberries. Combine them in a bowl with the sugar and vanilla bean paste. Stir, and let sit for 30 minutes so the juices develop.
  2. Preheat the oven to 375 F.
  3. Meanwhile, make the crumb topping. Combine the flour and sugar in a bowl, then pour the melted butter over the dry ingredients and stir or mix with your fingers until the mixture is crumbly. Set aside.
  4. Pour the fruit into a strainer, or use a slotted spoon to transfer the macerated fruit into the frozen tart shell. Leave as much of the juice behind as is possible. Top with raspberries, and sprinkle with the remaining 15 grams of sugar.
  5. Sprinkle the crumble over the top, and bake for 35-45 minutes, or until the crust is golden brown, and the crumb topping has some color to it. The strawberry rhubarb raspberry filling will be slightly bubbly and juicy, but it won’t be excessive.
  6. Allow the tart to cool for 1-2 hours before serving. This tart is best eaten at room temperature or slightly warm. For best results, eat within 1-2 days.


This is a Baker Street Society original recipe.

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