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Strawberry Rhubarb Tart
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Buttery Crusted Strawberry Rhubarb Tart

This Buttery Crusted Strawberry Rhubarb Tart is fresh and simple to make. Grab a skillet and some fruit and you will have a delicious dessert!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Strawberry Rhubarb Tart
Servings: 8 servings
Author: Jurga



  • ½ cup plus 1 teaspoon softened butter, divided
  • 3 Tablespoons sugar
  • 1 ¼ cups flour


  • 2 eggs
  • 1 cup sugar
  • ½ cup flour
  • Dash of salt, or 1/16 teaspoon
  • ¾ teaspoon baking powder
  • 2 cups chopped fresh rhubarb, cut into ½" 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 ½ 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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!