Hey y'all! If you love desserts that are the perfect balance of tangy and sweet, you're going to adore this Rhubarb Cream Tart with Buttery Shortbread Crust. The crisp, melt-in-your-mouth crust pairs beautifully with a luscious, creamy rhubarb filling for an irresistible treat that's perfect for spring brunches, Mother's Day, or any time you want to impress. Let's get cooking!
Why You'll Love This Rhubarb Cream Tart with Buttery Shortbread Crust
- The buttery shortbread crust is rich, crisp, and easy to make.
- Sweet-tart rhubarb cream filling is delightfully smooth and refreshing.
- Perfect for entertaining or a cozy night in—looks stunning with minimal effort.
- Can be made ahead, saving you time for your special occasion.
- Customizable with seasonal fruits or your favorite toppings.
Ingredients for Rhubarb Cream Tart with Buttery Shortbread Crust
For the Shortbread Crust:
- 1 ¼ cups (160g) all-purpose flour
- ¼ cup (32g) powdered sugar
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tablespoon ice water (as needed)
For the Rhubarb Cream Filling:
- 2 ½ cups (300g) fresh rhubarb, chopped (about 4-5 stalks)
- ¾ cup (150g) granulated sugar
- 1 tablespoon orange zest
- 2 large eggs
- ½ cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Directions: Rhubarb Cream Tart with Buttery Shortbread Crust
Prep Time: 30 min | Cook Time: 55 min | Total Time: 1 hr 25 min
Step 1: Make the Buttery Shortbread Crust
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom.
- In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse just until the dough begins to come together, adding ice water if needed.
- Press the dough evenly into the bottom and up the sides of the tart pan. Prick the base with a fork. Freeze for 10 minutes to firm up.
- Bake the crust for 18-20 minutes, or until lightly golden. Let cool while you prepare the filling.
Step 2: Prepare the Rhubarb Cream Filling
- In a medium saucepan, combine chopped rhubarb, sugar, and orange zest. Cook over medium heat until the rhubarb is soft and starting to break down, about 8-10 minutes. Let cool slightly.
- Blend the cooked rhubarb mixture until smooth (a stick blender or regular blender works great).
- In a separate bowl, whisk together eggs, heavy cream, vanilla extract, and a pinch of salt. Stir in the rhubarb puree until fully combined.
Step 3: Bake the Rhubarb Cream Tart
- Pour the rhubarb cream mixture into the cooled shortbread crust.
- Bake at 350°F (175°C) for 35-40 minutes, until the filling is set but still slightly wobbly in the center.
- Cool completely on a wire rack, then chill in the fridge for at least 2 hours before slicing. Enjoy!
Notes for the Perfect Rhubarb Cream Tart with Buttery Shortbread Crust
- For the flakiest crust, keep your butter very cold and work quickly. Learn more about tart crust techniques here.
- If fresh rhubarb isn't available, frozen works—just thaw and drain excess liquid first.
- Adjust sweetness to taste if your rhubarb is extra tart.
Variations: Rhubarb Cream Tart with Buttery Shortbread Crust
- Raspberry Rhubarb Cream Tart: Add ½ cup fresh raspberries to the filling mixture for a berry twist.
- Lemon Rhubarb Tart: Replace orange zest with lemon zest for a brighter citrus note.
- Gluten-Free Version: Swap in a gluten-free flour blend for the crust.
Required Equipment for Rhubarb Cream Tart with Buttery Shortbread Crust
- 9-inch tart pan with removable bottom
- Food processor (or pastry blender)
- Mixing bowls
- Saucepan
- Whisk
- Blender or immersion blender
Storage Instructions: Rhubarb Cream Tart with Buttery Shortbread Crust
Store leftover tart in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze slices for up to 1 month—thaw overnight in the fridge before serving.
Serving Recommendations & Pairings
- Serve with lightly sweetened whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of Earl Grey tea or a crisp glass of Riesling for a refreshing finish.
- Garnish with edible flowers or fresh mint for extra flair.
Pro Tips for the Best Rhubarb Cream Tart with Buttery Shortbread Crust
- Let the tart chill thoroughly before slicing for clean, beautiful pieces.
- Use a sharp, serrated knife to cut through the delicate crust and creamy filling.
- For perfect texture, don't overbake—the center should still have a gentle wobble when you take it out. More tart tips here.
FAQ: Rhubarb Cream Tart with Buttery Shortbread Crust
- Can I make this tart ahead of time?
- Yes! Make the tart up to 24 hours ahead, store in the fridge, and serve chilled.
- Can I use other fruits besides rhubarb?
- Absolutely—try strawberries, apricots, or a mix for different flavors (just adjust sugar as needed).
- How can I make this tart lighter?
- Substitute half-and-half for heavy cream or use Greek yogurt for a tangy, lighter filling. Check out more nutritional details about rhubarb here.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 cups fresh rhubarb, chopped
- ½ cup granulated sugar (for filling)
- 2 large eggs
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.
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2In a bowl, combine flour, ¼ cup sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom and sides of the tart pan to form the crust.
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3Bake the crust for 15 minutes until lightly golden. Remove from oven and let cool slightly.
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4Spread the chopped rhubarb evenly over the cooled crust. In a separate bowl, whisk together eggs, ½ cup sugar, heavy cream, and vanilla extract until smooth. Pour the cream mixture over the rhubarb.
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5Bake the tart for 30 minutes, or until the filling is set and lightly golden. Allow to cool before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310 caloriescal
Protein:
5gg
Fat:
18gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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