26 March 2025

Crisp Rhubarb Crunch Tart

Name: Crisp Rhubarb Crunch Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 220 g unsalted butter (softened); 150 g superfine sugar; 220 g cake flour; 2 g cloves; 300 g slivered almonds; 3 pieces fresh rhubarb stalks (trimmed and cut into 8 cm (3-inch) pieces)

RecipeShare Test Kitchen

Buttery almond-studded rhubarb crunch baked on a tender tart-like crust for a simple, rustic rhubarb dessert.

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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

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

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

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

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

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

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

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

Mixing Bowl Stand MixerOvenKnife

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Ingredients

Scale

USMetric

Scale

Crunch Base

220 g unsalted butter - softened
150 g superfine sugar
220 g cake flour
2 g cloves

Filling

300 g slivered almonds
3 pieces fresh rhubarb stalks - trimmed and cut into 8 cm (3-inch) pieces

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.

Comments & Reviews

Sarah
5/2/2025
Made it for a spring brunch and everyone asked for the recipe.
Marco
4/10/2025
Loved how crisp the edges were. Added a bit of cinnamon too.
Lena
4/1/2025
So simple and the almond crunch was very good. Nice with tea.

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Nutrition Facts

Serving Size: 1 slice

Calories 435

% Daily Value*

Total Fat 29g37%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 45mg15%

Sodium 20mg1%

Total Carbohydrates 40g15%

Dietary Fiber 3g11%

Sugars 18g

Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Crisp Rhubarb Crunch Tart

Why It Works

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

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

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

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

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