Rhubarb Cream Tart: 5 Secrets to Perfect Spring Dessert Bliss

There’s something magical about baking with rhubarb—that perfect balance of tart and sweet that makes your taste buds dance. This Rhubarb Cream Tart is my absolute favorite way to celebrate spring and summer, with its buttery crust, velvety cream filling, and those gorgeous pink stalks that bake into tender perfection. I first made this for a backyard picnic last June, and let me tell you, it disappeared faster than the fireflies came out! After testing this recipe more times than I can count (my team can vouch for the crumbs on my notebook), we’ve nailed that dreamy contrast between the rhubarb’s zing and the lush creaminess that makes this tart unforgettable.

Ingredients for Rhubarb Cream Tart

Gathering the right ingredients is half the battle with this tart—but don’t worry, everything’s simple and easy to find. Here’s what you’ll need (and yes, that butter must be cold!):

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter (chilled and cubed), 1/4 cup granulated sugar, 1 egg yolk, 2 tbsp ice water
• For the filling: 2 cups rhubarb (chopped into 1/2-inch pieces), 1/2 cup heavy cream, 1/4 cup sugar, 1 tsp vanilla extract, 1 egg

Pro tip: Measure your rhubarb after chopping—those stalks can be deceiving! And if your kitchen’s warm, pop the butter back in the fridge while you prep everything else.

How to Make Rhubarb Cream Tart

Now for the fun part—let’s turn those simple ingredients into something spectacular! This Rhubarb Cream Tart comes together in three easy stages, with a few key tricks to ensure perfection. Trust me, that extra chilling time is worth every second of waiting.

Prepare the Tart Crust

First things first—preheat your oven to 375°F (190°C). Grab your food processor (or a pastry cutter if you’re going old-school) and pulse together the flour, cold butter cubes, and sugar until it looks like coarse sand. Add the egg yolk and ice water, then pulse just until the dough starts clumping together—don’t overdo it! Dump the crumbly mixture into your tart pan and use your fingers to press it evenly across the bottom and up the sides. Here’s my secret: chill the crust for 15 minutes before baking. This prevents that pesky shrinking and gives you those perfect crisp edges. Bake it for 15 minutes until golden, then let it cool while you make the magic happen with the filling.

Make the Rhubarb Cream Filling

This is where the tart gets its personality! In a big bowl, toss your chopped rhubarb with sugar—the sugar helps tame that signature tang. Whisk together the heavy cream, vanilla, and egg until smooth, then pour it over the rhubarb. Stir gently but thoroughly—you want every piece coated in that luscious cream mixture. When you pour it into the pre-baked crust, take a second to spread the rhubarb evenly. Those ruby-red pieces peeking through the cream make it almost too pretty to eat… almost!

Bake and Cool the Tart

Slide your tart into the oven and bake for 25-30 minutes. You’ll know it’s done when the edges are lightly golden and the center barely jiggles when you nudge the pan. Here’s the hardest part—let it cool completely before slicing! I know, the smell is intoxicating, but that cooling time lets the filling set properly. If you cut in too soon, you’ll have a delicious mess (been there!). Serve at room temperature for the best texture, though a quick warm-up in the microwave isn’t bad either if you just can’t wait.

Why You’ll Love This Rhubarb Cream Tart

This isn’t just any tart—it’s the kind of dessert that makes people ask for seconds (and the recipe!). Here’s why it’s become my go-to for every spring and summer occasion:

• Effortless elegance: Looks fancy but comes together with simple steps—no pastry skills required
• Perfect flavor balance: The rhubarb’s zing cuts through the rich cream for a taste that’s bright yet indulgent
• Seasonal superstar: Showcases rhubarb at its peak when those pink stalks are everywhere
• Crowd-pleaser magic: Equally at home at brunches, picnics, or dinner parties—always disappears fast
• Texture heaven: Buttery crust + velvety filling + tender rhubarb = pure dessert bliss

Seriously, one bite and you’ll understand why I make this tart on repeat from May through August!

Tips for the Best Rhubarb Cream Tart

After making this tart more times than I can count (my neighbors have stopped pretending they don’t want samples), I’ve learned a few tricks that make all the difference:

• Fresh is best: Seek out firm, bright pink rhubarb stalks—they have the perfect balance of tartness and sweetness
• Don’t overmix: When combining the filling, stir just until blended—overmixing makes the cream weep
• Chill out: That 15-minute crust chill isn’t optional! It prevents shrinkage and gives you crisp edges
• Serve smart: A dollop of whipped cream or vanilla ice cream takes it over the top, but it’s stunning plain too
• Slice clean: Wipe your knife between cuts for picture-perfect servings

Oh, and save a slice for yourself—this one disappears fast once the crowd gets a taste!

Ingredient Substitutions

Don’t stress if you’re missing an ingredient—this Rhubarb Cream Tart is pretty forgiving! Here are my favorite swaps that still deliver amazing results:

• Frozen rhubarb: Thaw completely and pat dry to remove excess moisture (add 5 extra baking minutes)
• Coconut cream: Swap for heavy cream if dairy-free—just chill the can first and use the thick part
• Gluten-free flour: A 1:1 blend works perfectly for the crust (I’ve tested Bob’s Red Mill with great success)
• Maple syrup: Replace half the sugar in the filling for deeper flavor—reduce other liquids by 1 tbsp

Just remember: fresh rhubarb and real butter give the best texture, but these tweaks still make a darn good tart!

Storing and Reheating

This Rhubarb Cream Tart keeps beautifully in the fridge for up to 3 days—just cover it loosely with foil. The crust softens slightly, but the flavors deepen wonderfully. For longer storage, freeze whole or in slices (wrap tightly in plastic, then foil) for up to 2 months. Thaw overnight in the fridge, then let it come to room temperature before serving for the best texture. A quick 10-second microwave zap per slice warms it up nicely if you can’t wait!

Rhubarb Cream Tart FAQs

Nutritional Information

Each slice of Rhubarb Cream Tart contains approximately 280 calories. Nutrition varies based on ingredients/brands—values are estimates. For exact counts, use your specific products with a nutrition calculator.

Now it’s your turn to experience this rhubarb magic! Whip up this Rhubarb Cream Tart for your next gathering (or just because—you deserve it). I can’t wait to hear how it turns out for you. Snap a photo of your masterpiece and share your results in the comments below—did your family go wild for it like mine does? Happy baking, friends!

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