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+ servings

Strawberry Rhubarb Tart

This strawberry rhubarb tart is made with a delicious strawberry rhubarb curd, a buttery shortbread tart crust, and a thickened whipped cream topping.
5 from 4 votes
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 316 kcal


  • 9" tart pan


For the tart crust:

  • 1 and ½ cups all-purpose flour
  • cup powdered sugar
  • ¼ tsp. salt
  • ½ cup (1 stick) unsalted butter, cold and cut into small pieces
  • 1 large egg, cold
  • ½ tsp. vanilla extract

For the strawberry rhubarb curd:

  • 2 cups fresh or frozen rhubarb, sliced
  • 3 cups fresh or frozen strawberries, sliced
  • 1 cup granulated sugar
  • 1 tbsp. fresh-squeezed lemon juice
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • 5 large egg yolks
  • ¼ cup cornstarch

For the whipped cream frosting:

  • 1 cup cold heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp. vanilla extract
  • 4 oz. full-fat cream cheese , softened to room temperature


Make the Tart Crust:

  • In the bowl of a food processor add the flour, powdered sugar, and salt. Pulse to combine.
  • Add the unsalted butter and pulse until evenly coated. Add the vanilla extract, and large egg and pulse until the dough comes together.
  • Gather the dough up into a ball and wrap with plastic wrap. Refrigerate the dough for at least 1 hour.
  • Take the dough out of the fridge and, on a clean surface lightly dusted with flour, roll it out into a 10" circle. Flip the dough and lightly sprinkle with more flour occasionally.
  • Drape the dough over a 9" tart pan with removable bottom, gently press it into the sides and the bottom of the pan, then trim the excess dough, if needed you can use the extra to patch any thin areas. Use a fork to poke several holes in the bottom of the dough and place it in the freezer while your oven preheats.
  • Preheat your oven to 425°F.
  • Blind bake the dough: Cover the dough with parchment paper, aluminum foil, and fill the foil with pie weights or dried beans. Bake in the preheated oven for 15 minutes.
  • Take the pan out of the oven and lower the oven temperature to 350°F.
  • Remove the weights/foil/parchment paper, and place the pan back in the oven. Continue baking the crust for 10 more minutes, or until the bottom is fully cooked and the edges are light golden brown. Take the crust out of the oven and allow to cool.

Strawberry Rhubarb Curd:

  • Add the fresh or frozen sliced strawberries and rhubarb to a medium saucepan along with the granulated sugar, vanilla, fresh lemon juice, and salt. Bring to a boil, cook, and stir with a wooden spoon until the juices are released. Try to mash the fruit with the wooden spoon as you stir to get more of the juices out.
  • Strain the mixture through a sieve and into a medium bowl, use the back of a spoon to push as much of the liquid through as you can.
  • Add the liquid back to the saucepan and simmer over low heat. 
  • In a medium bowl, whisk the egg yolks and cornstarch until smooth and pale yellow in color. Slowly drizzle the strawberry rhubarb liquid into the egg yolks, whisking constantly so the yolks don't curdle. Add everything back to the saucepan, bring to a boil, and cook, whisking constantly until thickened. About 5-7 minutes.
  • Once very thick, remove from heat and strain the curd through a sieve and into a medium bowl. Cover with plastic wrap and press the plastic wrap onto the surface of the curd to prevent a film from forming on top. Allow the curd to cool completely in the fridge for 2 hours before adding it to the tart crust.

Thickened Whipped Cream:

  • Add the cold heavy whipping cream to a clean glass bowl and beat until starting to thicken, about 30 seconds - 1 minute. Add the powdered sugar and vanilla extract and continue to beat until thick with stiff peaks, about 1 minute. Add the softened cream cheese and mix until smooth with no lumps.

Assemble and Serve:

  • Spread the strawberry rhubarb curd evenly inside the tart crust and pipe or spread the whipped cream over the top. Add fresh sliced strawberries for decoration, if desired. Cover leftovers and keep in the fridge for 2-3 days.


Serving: 1sliceCalories: 316kcalCarbohydrates: 41.7gProtein: 4.4gFat: 15.3gSaturated Fat: 8.9gCholesterol: 142mgSodium: 84mgPotassium: 158mgFiber: 2gSugar: 25.2gCalcium: 83mgIron: 1mg
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