Rhubarb Crumb Tart
A sweet and tangy Easter dessert featuring fresh rhubarb and a buttery crumb topping. This American-inspired recipe, ready in about 65 minutes, layers rhubarb, sugar, flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, trimmed and cut into 1/4-inch slices rhubarb
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 cup, melted butter
- 1/2 cup, made with 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup oats, and 1/4 cup butter crumb topping
- 1, beaten egg
- 1 tsp vanilla extract
- 1/4 tsp salt
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 9-inch tart pan with parchment paper and set aside.
- Step 2: In a bowl, mix rhubarb, sugar, flour, butter, salt, and vanilla extract until the rhubarb is coated. Press the mixture into the tart pan and spread evenly.
- Step 3: In a separate bowl, combine crumb topping ingredients and mix until crumbly. Sprinkle the topping over the rhubarb layer.
- Step 4: Brush the top with egg wash and bake for 25-30 minutes until golden and bubbly. Let cool slightly before serving.
