Rhubarb Shortbread Crumble Tart




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Rhubarb Vanilla Bean Shortbread Tart, sliced

Rhubarb Shortbread Crumble Tart ~ this  juicy rhubarb tart recipe is warmed up with vanilla bean and a buttery oatmeal crumble topping.  After you make it for Mom this Mother’s Day, be sure to freeze some rhubarb so you can make it all year long.

A slice of Rhubarb Vanilla Bean Shortbread Crumble Tart with a dollop of whipped cream

I’m calling this out to you regulars ~ this is an absolute must make!  

I’ve been enjoying a string of baking successes here at tvfgi.  It isn’t always that way, though.  I can go through stretches where nothing seems to work out. But one of the secrets to nailing a great recipe is to use a trusted recipe as a base.  It’s a little bit of extra security that the new one will be a winner.  

I absolutely loved this tart, and it’s based on my Tangerine Shortbread Tart with Fresh Rosemary, which I also loved.  The crust/crumble dough is outstanding, and is definitely worth your time.  Once you’ve made it once or twice you’ll start to play around with it like I did.  There are endless creative possibilities.  But promise me you’ll try this one!

Rhubarb Shortbread Crumble Tart, sliced into wedges

If you’re a lemon lover you’ll appreciate this rhubarb tart.  

I’m a lemon fanatic, and rhubarb is the only other fruit (vegetable, really!) that matches the tangy mouthwatering flavor you get with a great lemon dessert.  I enjoy remaking some of my favorite lemon recipes with rhubarb.  

Rhubarb Vanilla Bean Shortbread Tart, sliced

Rhubarb is such a distinctive ingredient, with a strong ‘personality’.  I’m always looking for ways to showcase it, without adding strawberries or other distractions.  

In this case the buttery shortbread and the soft vanilla flavor balance out the tartness of the rhubarb and combine to make one amazing taste.  It’s one of the best ways to enjoy the unique flavor of rhubarb I’ve had in a long while.   If you grow your own, I predict this will become a yearly experience.  For those of you who have to rely on the supermarket, definitely grab a few stalks next time you see them.  You’ll need about 1/2 pound of trimmed rhubarb, which will make about 2 heaping cups, thinly sliced.

Assembling a rhubarb shortbread crumble tart

The assembly of this shortbread tart is super easy because the same dough that makes the bottom crust also becomes the crumble, so it’s all made at the same time.  I mix some rolled oats into the topping portion before crumbling it over the rhubarb.  My mouth is watering just thinking about it!

Rhubarb Shortbread Crumble Tart ready to bake

The tart bakes up beautifully, with a thick gorgeously colored filling and buttery pastry.  I had no runny fruit or soggy bottom thanks to a new product I tried for the first time ~ Instant Clearjel.  

Instant Clearjel
It’s a thickening agent that’s like cornstarch only much more effective.  I’m planning to use it all summer long with my fruit pies, crisps, and crumbles.  I was amazed at the results and I’m excited to bake with it this season.  Btw, this isn’t sponsored, I’m just over the moon about it :)

Rhubarb Shortbread Crumble Tart with pie server

How to freeze rhubarb ~

Rhubarb is a use-it-or-lose-it kind of thing.  It’s only in season from April through June, and after that, it’s gone til next year.  When you see it, stock up, and then freeze the extra for rhubarb treats later in the year.  You’ll be so glad you did.

  • Wash and dry the rhubarb.  Trim the ends off.  Slice the stalks into 1/2 inch pieces.  If your stalks are wide, slice the whole stalk lengthwise, then cut into pieces.  
  • Place the rhubarb slices on a baking sheet lined with parchment or plastic.  Keep them in a single layer.  
  • Put the pan into the freezer until frozen solid, about 30 minutes to an hour.
  • Put the frozen rhubarb in heavy freezer zip lock bags.  Lay the bag flat on the counter, close it most of the way, and then insert a straw into the bag and suck out any remaining air.  Zip closed.
  • Label your bag and use your rhubarb within one year.  
  • You can use the rhubarb frozen in baked recipes, smoothies, and sauces, etc., so skip the thawing.

 

tvfgi recommends: a 9″ tart pan with removable bottom

My tart pans get a workout in my kitchen.   I use them for desserts but also for savory tarts and quiches. The removable bottom allows you cut and serve them nicely.  I also have a cake lifter, which allows you to slide the tart off the bottom of the pan, too.  I do that extra step because I don’t like the metal plate showing when I slice my tarts.

Tart pans come in various dimensions, but if you had to pick just one, I suggest the 9 inch, it’s a good basic size.  

A slice of rhubarb shortbread crumble tart with whipped cream

This is so good.  Be sure you make it, and come back to let me know what you think.  Then, be sure to check out some of the other rhubarb recipes on the blog…

Easy Rhubarb Breakfast Cake

Salad Cups with Rhubarb Vinaigrette

Gluten Free Rhubarb Crisp with Cardamom and Vanilla

Rhubarb and Greek Yogurt Popsicles

a slice of rhubarb shortbread crumble tart with whipped cream
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3.4 from 69 votes

Rhubarb Shortbread Crumble Tart

Rhubarb Shortbread Crumble Tart ~ this juicy rhubarb tart recipe is warmed up with vanilla bean and a buttery oatmeal crumble topping.
Course afternoon tea, brunch, Dessert
Cuisine American

Ingredients

filling

  • 2 heaping cups 227 grams thinly sliced rhubarb, about 1/4 inch. If your rhubarb is thick, slice the whole stalk lengthwise and then chop.
  • 1/4 cup 57 grams granulated sugar
  • 1 tsp vanilla bean paste
  • 1 Tbsp Instant Clearjel thickener substitute cornstarch

crust and crumble topping

  • 1 cup or two sticks (226 grams) unsalted butter at room temperature
  • 2/3 cup 153 grams granulated sugar
  • 2 tsp vanilla bean paste you can use extract, or the seeds of a vanilla bean
  • 1/4 tsp salt
  • 2 cups 266 grams all purpose flour
  • 3 Tbsp 15 grams rolled oats, for the crumble topping

Instructions

  • Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
  • Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
  • Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
  • With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
  • Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
  • Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
  • Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It's fine if some of the rhubarb shows through.
  • Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. I usually lay a sheet of foil loosely over the top for the second half of baking so it doesn't brown too much.
  • Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
  • When cool slice the tart into 8 slices. Serve as is, or with some lightly sweetened whipped cream.*
  • *See my directions for How to Whip Cream in a Mason Jar

Make this rhubarb shortbread crumble tart your own ~

  • You can substitute a good gluten free baking mix for the flour.  
  • You can use part oat flour for flavor and tenderness in the dough.
  • You can mix in strawberries if you like, or blueberries, blackberries, raspberries, etc.
  • Use almond extract in place of the vanilla.

 

Thanks for pinning!

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30 Comments

    Leave a Reply

  • Reply
    MARY
    June 3, 2019 at 11:36 am

    Recipe looks and sounds delicious!!I Thanks for sharing!! love the taste of nutmeg with rhubarb recipes, so will add a touch of it to this recipe.

    • Reply
      Sue
      June 3, 2019 at 12:19 pm

      Hope you enjoy this one Mary :)

  • Reply
    Karen D.
    June 2, 2019 at 10:54 am

    Hi Sue – Can’t wait to try the recipe but I also wanted to share…..please do not cut your rhubarb to harvest it. If you pull the stalks, not cut, they will pop out of the plant and grow more. The new stalks come up in the place the pulled stalk was. In northern Indiana I don’t stop harvesting until late October early November and it is just as wonderful, stalk for stalk, as my May harvest. I learned this trick from the 80 year old I got my first plant from. She had rhubarb practically all year – May to November and no one knew how or why. I’m trying to spread the word that this is not just a Spring treat – you can enjoy it all season!!

    • Reply
      Sue
      June 2, 2019 at 11:15 am

      Great tip Karen, I’m going to try it :) The thought of late season rhubarb is so tempting.

    • Reply
      Annie
      July 3, 2019 at 6:55 am

      Great tip!

  • Reply
    Nichole
    May 25, 2019 at 12:12 am

    Just pulled this out of the oven … it smells so good I can hardly stand it. I have touched every bit of (perfectly golden!) crumble at least twice trying to find a loose piece to sample. Cannot wait until it cools enough to slice. Thanks for the great recipe. =)

    • Reply
      Sue
      May 25, 2019 at 10:57 am

      Haha, I absolutely hunt for loose crumbles too :)

  • Reply
    Monique
    May 19, 2019 at 9:40 am

    Just pulled 2 mini ones out of the oven on this cloudy gloomy QC day..LOVELY!

    • Reply
      Sue
      May 19, 2019 at 10:37 am

      Oooooh, I can smell it now…

  • Reply
    Alana
    May 9, 2019 at 12:04 pm

    If I’m making a day ahead, is it best kept in the fridge or room temperature? Thanks!

    • Reply
      Sue
      May 9, 2019 at 2:15 pm

      Room temp, and loosely covered with foil.

  • Reply
    Tanya Harvey
    May 9, 2019 at 11:42 am

    I took a screenshot as soon as I seen this! Rhubarb, crumble and shortbread is a dream come true. It’s in the oven right now and I’m drooling over the anticipation! Thank you for sharing!

    • Reply
      Sue
      May 9, 2019 at 2:18 pm

      I seriously loved this recipe Tanya, and I hope you do too :)

  • Reply
    Susan
    May 7, 2019 at 9:06 am

    Can hardly wait to make this, my rhubarb is growing by the day. Do you think this could be frozen after baking? Maybe minus one slice!

    • Reply
      Sue
      May 7, 2019 at 9:14 am

      Shortbread freezes well, so yes! Just be sure to wrap well, I like to double wrap. And DEFINITELY minus one (warm) slice :)

  • Reply
    Laura
    May 6, 2019 at 12:28 pm

    Sue, this tart is gorgeous! And, like you, I am crazy for rhubarb! I’ve used up my last bit of it, so I’m def going to hunt some more down to make this tart. Hopefully I can find Clearjel. It sounds magical!

    • Reply
      Sue
      May 6, 2019 at 1:18 pm

      The clearjel is magic, you’ll love it. But first get yourself some more rhubarb ;)

  • Reply
    Vicky
    May 6, 2019 at 12:00 pm

    Rhubarb is so delicious in baked treats but is rarely used. People usually go with some other fruit instead. But I love the flavor of rhubarb and I bet it is perfect in a tart!

    • Reply
      Sue
      May 6, 2019 at 12:15 pm

      People do tend to overlook it, but boy is it tasty :)

  • Reply
    Katie
    May 6, 2019 at 10:58 am

    I love recipes that showcase a single ingredient, at it’s finest… and wow this rhubarb crumble looks amazing! There’s actually an annual rhubarb festival where I live (it’s super tiny, more like mountain folks congregating at a corner LOL). This looks so delicious, I absolutely love the recipe!

    • Reply
      Sue
      May 6, 2019 at 11:08 am

      I love that Katie, I want to go to your rhubarb festival/corner!!

  • Reply
    Jen
    May 6, 2019 at 10:53 am

    Rhubarb is one of my favorites and reminds me of my childhood. I can’t wait to make this. It looks outstanding.

    • Reply
      Sue
      May 6, 2019 at 11:09 am

      I wasn’t lucky enough to grow up with it, and discovered it relatively late, but now I’m obsessed :)

  • Reply
    Mary Ann | The Beach House Kitchen
    May 6, 2019 at 10:39 am

    I’m all about the rhubarb lately Sue! I just found some about a week or so ago. I’ve got a rhubarb crumb loaf heading to the blog shortly too. Can’t wait to try your tart! I’m all about the crumb too!

    • Reply
      Sue
      May 6, 2019 at 11:10 am

      We need to have a rhubarb party!

  • Reply
    Mary Bostow
    May 6, 2019 at 10:16 am

    Wow this looks super delicious, I look forward to trying it.

  • Reply
    Amanda
    May 6, 2019 at 9:58 am

    What a perfect spring dessert! I love that you just used rhubarb in this tart. It’s not that I don’t love the strawberry-rhubarb combo, but this is such a delicious way to change it up and really show off the rhubarb. Thanks for sharing!

    • Reply
      Sue
      May 6, 2019 at 10:00 am

      Exactly! I love to use rhubarb alone when I can, it’s such an amazing flavor.

  • Reply
    Tricia | Saving Room for Dessert
    May 6, 2019 at 3:59 am

    Wow – this is one lovely dessert! I bet the flavor is so good. Pinning and drooling!

    • Reply
      Sue
      May 6, 2019 at 10:16 am

      Thanks Tricia :)