26 March 2025
Crisp Rhubarb Crunch Tart
RecipeShare Test Kitchen
Buttery almond-studded rhubarb crunch baked on a tender tart-like crust for a simple, rustic rhubarb dessert.
Prep time
30 mins
Cook time
40 mins
Total time
70 mins
Servings
6
Recipe Snapshot
Rating4.7
Chef's Tips
“For extra crunchiness, butter and sugar the tart pan before adding the dough.”
“Use very fresh rhubarb for best texture.”
Tools Used
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Ingredients
Ingredients
USMetric
Crunch Base
Filling
Instructions
Prepare the Dough
- 1
Rub together the butter, sugar, flour and cloves until crumbly.
- 2
Add the slivered almonds and mix using a stand mixer with the flat beater.
Assemble
- 1
Preheat the oven to 180°C (360°F).
- 2
Trim rhubarb, remove stringy parts and cut into 8 cm lengths.
- 3
Press two-thirds of the dough into the bottom of a tart pan.
- 4
Arrange rhubarb in the center and cover the edges with remaining dough.
Bake
- 1
Bake for 40 minutes until golden and crisp.
- 2
Cool slightly before slicing.
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Everything you want to know about this recipe.
Crisp Rhubarb Crunch Tart
Crisp Rhubarb Crunch Tart
This rhubarb crunch tart combines a crumbly butter-based dough, sliced almonds, and pieces of rhubarb baked directly into the crust. The result is a dessert with crisp edges, tender fruit, and a lightly spiced topping.
Why It Works
Why It Works
The tart uses a simple dough made with butter, sugar, cake flour, cloves, and almonds. Pressing part of the mixture into the pan creates the base, while the rest is scattered over the rhubarb for a crumb-style finish.
This gives the tart two textures in one bake:
- A firm, crisp base
- A looser top layer that browns as it bakes
Preparing the Rhubarb
Preparing the Rhubarb
Trim the rhubarb, remove any fibrous strings, and cut the stalks into even lengths so they bake at the same rate. Nestling the fruit into the dough helps it stay juicy without soaking the base.
Assembly Overview
Assembly Overview
To assemble:
- Rub the butter, sugar, flour, and cloves together until crumbly
- Mix in the almonds
- Press most of the dough into the tart pan
- Arrange the rhubarb in the center
- Scatter the remaining dough over the top and edges
Bake until the tart is golden and the rhubarb is tender.
When to Serve It
When to Serve It
This tart works well for spring baking, afternoon coffee, or a simple make-ahead dessert. It can be served slightly warm or fully cooled.
Useful Tips
Useful Tips
- Buttering and sugaring the tart pan helps the edges colour evenly
- Firm rhubarb holds its shape better during baking
- If the kitchen is warm, chilling the dough briefly makes it easier to press into the pan
Nutrition Facts
Nutrition Facts
Serving Size: 1 slice
Calories 43522%
% Reference Intake*
Total Fat 29g41%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 45mg
Sodium 20mg
Total Carbohydrates 40g15%
Dietary Fiber 3g
Sugars 18g20%
Protein 8g16%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
Community Reviews
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4.7
3 ratings
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Sarah
· 2 May 2025Made it for a spring brunch and everyone asked for the recipe.
Marco
· 10 Apr 2025Loved how crisp the edges were. Added a bit of cinnamon too.
Lena
· 1 Apr 2025So simple and the almond crunch was very good. Nice with tea.
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