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Rhubarb Tart with Shortbread Crust

Heavenly Rhubarb Tart with Shortbread Crust to Savor

This Rhubarb Tart with Shortbread Crust combines tangy rhubarb and a buttery crust for a delicious dessert experience.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Sauce
  • 4 cups Chopped Fresh Rhubarb Provides tartness and natural sweetness; fresh rhubarb is the best choice.
  • 1 cup Sugar Balances the tartness of the rhubarb; can be substituted with agave syrup.
  • 1/2 cup Water Helps in cooking down the rhubarb for a smooth sauce; no substitutes needed.
For the Shortbread Crust
  • 1 cup All-Purpose Flour Provides structure for the crust; gluten-free flour can be used as a substitute.
  • 1/2 cup Ground Pecans Adds a rich, nutty flavor; can use any nut flour or omit for a nut-free option.
  • 1/2 cup Cold Butter (cubed) Creates a flaky texture in the crust; can use dairy-free butter for a dairy-free option.
  • 1/4 cup Confectioners' Sugar Adds sweetness; granulated sugar can be used but may alter texture.
  • 1/4 teaspoon Salt Enhances the flavors of the crust; no substitutes are required.
For the Rhubarb Curd Filling
  • 3 large Egg Yolks Provide richness for the filling; a vegan egg replacer can be used.
  • 1/4 cup Lemon Juice Adds acidity and brightness; lime juice can be substituted.
  • 1 tablespoon Grated Lemon Zest Enhances lemon flavor; omit if unavailable.
  • 2 tablespoons Butter for Curd (cubed) Keeps filling creamy and rich; can use dairy-free butter for a vegan option.
  • 1 drop Red Food Coloring (optional) Enhances color of tart; feel free to omit.

Equipment

  • saucepan
  • food processor
  • tart pan

Method
 

Step‑by‑Step Instructions for Rhubarb Tart with Shortbread Crust
  1. Step 1: Make Rhubarb Sauce - Chop fresh rhubarb and place it in a saucepan with sugar and water over medium heat. Cook for about 10-12 minutes, stirring occasionally, until rhubarb softens and thickens into a sauce. Remove from heat, cool, and blend until smooth.
  2. Step 2: Prepare Shortbread Crust - Combine all-purpose flour, ground pecans, cold butter, confectioners' sugar, and salt in a food processor. Pulse until crumbly. Press dough into a tart pan. Blind bake at 350°F for 18-20 minutes until lightly golden.
  3. Step 3: Create Curd Filling - In a saucepan, whisk egg yolks, sugar, lemon juice, lemon zest, and cooled rhubarb sauce over medium heat for 5-7 minutes. Add cubed butter and melt to make a creamy filling.
  4. Step 4: Assemble Tart - Pour rhubarb curd filling into the pre-baked crust. Bake at 350°F for 12-15 minutes until set. Let cool completely before refrigerating for at least 1 hour.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Expert tips for success: Always use fresh rhubarb, blind bake the crust properly, continuously whisk the curd, check doneness, and allow cooling time for optimal flavor.

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