This Rhubarb Crumb Tart is a delightful fusion of tart fruit and sweet, buttery textures. The base is a tender, shortbread-like crust made with all-purpose flour and confectioners’ sugar, providing a sturdy yet delicate foundation. Fresh diced rhubarb is nestled inside, then sprinkled with strawberry gelatin which melts during baking to create a vibrant, jammy glaze. The top is finished with a generous layer of sweet, buttery crumb topping that offers a satisfying crunch. This dessert balances the sharp acidity of rhubarb with the sweetness of the gelatin and crumb topping, making it an ideal choice for spring gatherings or as a comforting end to a family dinner. It is simple to assemble and offers a nostalgic, homemade appeal that pairs beautifully with a cup of tea or coffee.
Rhubarb Crumb Tart
Description
This Rhubarb Crumb Tart is a delightful fusion of tart fruit and sweet, buttery textures. The base is a tender, shortbread-like crust made with all-purpose flour and confectioners' sugar, providing a sturdy yet delicate foundation. Fresh diced rhubarb is nestled inside, then sprinkled with strawberry gelatin which melts during baking to create a vibrant, jammy glaze. The top is finished with a generous layer of sweet, buttery crumb topping that offers a satisfying crunch. This dessert balances the sharp acidity of rhubarb with the sweetness of the gelatin and crumb topping, making it an ideal choice for spring gatherings or as a comforting end to a family dinner. It is simple to assemble and offers a nostalgic, homemade appeal that pairs beautifully with a cup of tea or coffee.Ingredients
Directions
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Preheat oven to 350F (175C).
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For the crust, mix 1 cup flour, baking powder, and confectioners' sugar in a medium bowl.
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Cut in 1/3 cup butter until the mixture resembles coarse crumbs.
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Add the beaten egg and milk; stir until a soft dough ball forms.
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Pat the dough evenly into the bottom and slightly up the sides of a greased 11x7x2 inch baking pan.
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Spread the diced rhubarb evenly over the crust.
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Sprinkle the strawberry gelatin powder evenly over the rhubarb.
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In a small bowl, mix the topping ingredients: 1/2 cup flour, 1 cup sugar, and 1/3 cup softened butter.
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Work the butter into the dry ingredients using a pastry cutter or fork until the mixture is crumbly.
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Sprinkle the crumb topping evenly over the rhubarb and gelatin.
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Bake at 350F (177C) for 45-50 minutes, or until the topping is golden brown and the rhubarb is tender.
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Allow the tart to cool completely in the pan on a wire rack until firm before cutting.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 388.9kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 4.6g23%
- Cholesterol 0.1mg1%
- Sodium 383.3mg16%
- Total Carbohydrate 57.6g20%
- Dietary Fiber 1.6g7%
- Sugars 11.7g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For variety, you can use raspberry gelatin instead of strawberry. If using raspberry, consider adding fresh or frozen raspberries along with the rhubarb for extra fruitiness.
Ensure the tart cools completely before slicing to allow the gelatin glaze to set and the crust to firm up, which prevents crumbling.
Store leftover tart covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
