June 1, 2015

Strawberry-rhubarb crisp tart

Finished strawberry rhubarb crisp tart.

Strawberries and rhubarb some together in a tart with an crumbly crisp topping. 

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I found some rhubarb at the farmers' market this past weekend and it inspired me to make a dessert. It's a tart/crisp/pie combination that I modeled from this apple crisp pie

This tart was a lovely early summer treat that combined two of my favorites - strawberry + rhubarb - making it burst with sweet-tart freshness. Topped with vanilla ice cream while still a touch warm from the oven, it makes a perfect ending to any meal.

Top view of finished strawberry rhubarb crisp tart.

Strawberry-rhubarb crisp tart
for the crust/topping:
1-1/2 cups all-purpose flour
1/4 teaspoon sea salt
1/4 cup packed light brown sugar
1/3 cup old-fashioned oats
1 stick unsalted butter, melted and slightly cooled
for the filling:
1/2 cup cold water
1/3 cup granulated sugar
1-1/2 tablespoons cornstarch
pinch of sea salt
1-1/4 cups chopped rhubarb (chopped into about 1/2-inch pieces)
1-1/4 cups chopped strawberries (chopped into about same size as rhubarb)

Pre-heat the oven to 350 degrees.

In a large bowl, whisk together the flour through oats. Stir in the butter until combined. Use your hands to bring the mixture together. Set aside 1/2 cup of the mixture and put the remaining into a 9-inch tart pan. Use your fingers to press the crust into the pan in an even layer on the bottom and sides. Press it until it is tightly packed and try to not leave any cracks.

In a small saucepan, whisk together the water, sugar, cornstarch, and sea salt. Heat over medium heat, whisking often, until the mixture thickens. Remove from the heat and stir in the rhubarb and strawberries. 

Pour the filling mixture into the crust. Spread evenly. Top with the remaining topping/crust mixture. 

Bake for about 40 minutes, or until the filling is bubbly and the topping and crust are golden.

Let cool and serve topped with vanilla ice cream, if desired.

Slice of strawberry rhubarb crisp tart with a scoop of vanilla ice cream.


  1. mmm, what a great pie! i love strawberry & rhubarb together. :)

  2. I too love the combo of rhubarb and strawberry. This is a great looking tart, Amy.

  3. This is one of the prettiest pies I've seen in a while - even if it doesn't fully inspire you to get cooking again, it's inspired me! =) Beautiful, and a perfect flavor combination. I love it!

  4. Glad to hear you're getting your cooking/baking mojo back! Strawberry rhubarb pie is such a classic and yours looks gorgeous!

  5. Nice tart....I have not baked with rhubarb for a while...thanks for the recipe Amy...
    Enjoy your weekend :)

  6. Hi Amy, glad your back, crisps, tarts and crumbles are my favorites, this looks delicious!

  7. Hi Amy, glad your back, crisps, tarts and crumbles are my favorites, this looks delicious!

  8. I love crisps this time of the year! This looks delicious. Here's to getting back into your cooking groove!

  9. Dear Amy, you combines two of my favorite desserts - crisps and tart - love the flavor combination of strawberries and rhubarb, love crumble/crisp and love tarts . what more could one look for in a dessert?!
    Very, very delicious, my dear!
    And very glad to "have you back" - always such a pleasure to visit your lovely blog!

  10. June is my uninspired month yet my blogiversary month, I am so bad lol. Strawberry-rhubarb pies are in my top 3 so loving this crisp tart version. And just bought rhubarb!

  11. Definitely my most favorite fruit combination! Scrumptious looking crisp!!!

  12. Great post! stir fry paneer is something like cheese?

  13. So pretty and so delicious! Strawberries are my favorite thing about summer! I can not wait to make this!


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