Easy Rhubarb Tart with Strawberry Glaze
Experience the delightful combination of tart rhubarb and sweet strawberry glaze in this Easy Rhubarb Tart. With a flaky crust and vibrant colors, this dessert is perfect for any occasion, from family gatherings to picnics. Impress your guests with restaurant-quality flavors that are surprisingly simple to create. Enjoy making memories as you serve this visually stunning and delicious treat!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups fresh rhubarb, chopped
- ¾ cup granulated sugar (adjust to taste)
- 1 cup all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 cups strawberries, fresh or frozen
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp water
Instructions
- Preheat oven to 375°F (190°C). In a mixing bowl, combine flour and salt. Cut in cold butter until crumbly. Gradually add ice-cold water to form a dough.
- Roll out the dough on a floured surface to about 1/8 inch thick. Place it into a tart pan, pressing gently into corners. Trim excess dough.
- In another bowl, mix chopped rhubarb with sugar and let sit for a few minutes. Blind bake the crust for about 10 minutes until lightly golden.
- Pour the rhubarb mixture into the baked shell. Bake again for 25-30 minutes until bubbly and fragrant.
- For the glaze, simmer strawberries with water on low heat until soft. Mash slightly and strain through a fine sieve for a glossy finish.
- Allow tart to cool completely before drizzling with strawberry glaze before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 18g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Customize your tart by adding vanilla or cinnamon for extra flavor. Substitute strawberries with raspberries or blueberries in the glaze for variation. Store leftovers covered in the refrigerator for up to three days; reheat slices in a preheated oven at 350°F for about 10 minutes.