This Buttery Crusted Strawberry Rhubarb Tart is fresh and simple to make. Grab your cast iron skillet and some fresh seasonal fruit and make this delicious dessert!
Rhubarb and strawberries - a perfect match in the spring and summer since their seasons coincide.
And this tart, made in a cast iron skillet, goes from oven to table with rustic charm.
Rhubarb season comes first followed by strawberries, and the combo works perfectly in this Buttery Crusted Strawberry Rhubarb Tart.
Rhubarb is a tangy and slightly bitter vegetable (yes, folks, rhubarb is a vegetable!), and pairing with strawberries adds sweetness and texture.
When buying fresh rhubarb, make sure to look for the stalks that are not only thick and firm but are also bright and not dull looking.
Rhubarb can be either red or green; the red is often sweeter. Rhubarb is usually sold without the leaves which are toxic and should never be eaten.
When buying strawberries, don’t worry about the size and shape. You want to select ripe strawberries that are red through and through.
Frozen fruit is always in season at your local grocery store, so you don't have to wait until the spring or summer to enjoy this delicious baked dessert.
Frozen rhubarb may be used, but there is excess moisture in this vegetable, so extra care is needed when baking with any frozen fruits or vegetables. See my Gr8 Tip below.
This dessert can be enjoyed with some fresh whipped cream or a scoop of vanilla ice cream.
Buttery Crusted Strawberry Rhubarb Tart
- 1/2 cup plus 1 teaspoon softened butter, divided
- 3 Tablespoons sugar
- 1 1/4 cups flour
- 2 eggs
- 1 cup sugar
- 1/2 cup flour
- Dash of salt, or 1/16 teaspoon
- 3/4 teaspoon baking powder
- 2 cups chopped fresh rhubarb, cut into 1/2" pieces (or 3 cups frozen) See Gr8 Tip below.
- 1 cup sliced fresh strawberries
- Preheat oven to 350º.
- Grease a 10" cast iron skillet (or tart pan) with 1 teaspoon of butter.
- Mix 1/2 cup butter, sugar and flour in a bowl until well blended.
- Using a stainless measuring cup or your hands, press the dough onto bottom and the sides of a 10" cast iron skillet (or tart pan).
- Bake the crust for 15 minutes.
- In a small bowl, whisk together sugar, flour, salt and baking powder.
- Using an electric mixer, beat the eggs until just blended together.
- Slowly add the flour mixture to the eggs.
- With a rubber spatula, blend the chopped rhubarb into the batter then spread the batter over the baked crust.
- Place the strawberries on the top of the batter, slightly pressing them into the batter.
- Bake for 45 minutes or until the center is set and the top is nicely golden brown.
- Remove from the oven and let the pan and tart cool completely before serving.
Gr8 Tip:Frozen rhubarb may be used for this recipe. You will need to thaw the rhubarb in a sieve over a bowl, and squeeze and discard the extra liquid (there will be quite a bit). Once it has thawed, the rhubarb will shrink, so more frozen rhubarb will be required than fresh. If using frozen rhubarb, gently toss the rhubarb in a small amount of flour. The flour absorbs some of the liquid so it will help to distribute the fruit evenly instead of the rhubarb sinking to the bottom due to the excess liquid.