Rhubarb Crumb Tart
A delightful rhubarb crumb tart with a crisp crust, tangy rhubarb, and sweet crumb topping—perfect for spring gatherings or dessert lovers seeking fruity, crunchy treats.
Ingredients
Instructions
- Mix flour, baking powder, and powdered sugar in a medium bowl for the crust.
- Cut in oleo until the mixture forms coarse crumbs.
- Add beaten egg and milk; stir until a ball forms.
- Pat the dough into a greased 11 x 7-inch baking pan.
- Spread the diced rhubarb over the crust and sprinkle with strawberry Jell-O.
- In a small bowl, mix 1/2 cup flour, sugar, and oleo until crumbly.
- Sprinkle the crumb mixture over the rhubarb and Jell-O.
- Bake at 350°F for 45 to 50 minutes until golden and bubbly.
- Allow to cool until firm before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If rhubarb is too tart for your taste, you can blend it with some diced strawberries to balance the acidity. Be careful not to overmix the dough; it should be just combined to maintain a tender crust. For a gluten-free option, substitute the flour with a gluten-free blend and ensure the Jell-O is also gluten-free.
Serving Suggestions
Serve the Rhubarb Crumb Tart warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Sweet Potato Custard(By: Eva Naylor) for a comforting dessert spread. You can also enjoy it alongside a cup of tea or coffee for a delightful afternoon treat.
Storage & Reheating
Store any leftover Rhubarb Crumb Tart in an airtight container in the refrigerator for up to three days. To reheat, place individual pieces in the microwave for about 20-30 seconds or warm them in a preheated oven at 350°F for 10-15 minutes until heated through. This tart is best enjoyed fresh but can still be delightful when reheated.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Crumb Tart contains roughly 426 calories, with 10g protein, 91g carbohydrates, and 2g fat. It is an excellent source of iron (29% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but be sure to thaw and drain it first to remove excess moisture. This will help prevent the crust from becoming soggy and ensure a better texture in the final tart.
How do I know when the tart is done baking?
The tart is done when the top is golden brown and the filling is bubbly. You can also insert a toothpick into the crust; it should come out clean or with just a few moist crumbs attached, indicating that the crust is fully baked.
Can I make this tart ahead of time?
Absolutely! You can prepare the tart a day in advance and store it in the refrigerator. Just allow it to cool completely before covering it. For the best texture, reheat it briefly before serving to revive its freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).