This delicious rhubarb tart features a luscious white chocolate filling topped with roasted rhubarb compote and garnished with ripe, summer strawberries. And it's so easy to make, too, with a no-bake crust, filling and simple ingredients. This may be your new favourite summer dessert. It sure is mine!
For another deliciously summery rhubarb and strawberry combination, check out this rhubarb strawberry smoothies recipe!
Ingredients
- White chocolate
- Cream cheese
- Whipping cream
- Rhubarb, as pink as you can find to make the prettiest tart
- Sugar
- Freshly squeezed lemon juice
- Graham cracker crumbs
- Sugar
- Unsalted butter
- Strawberries, for optional garnish
See the recipe card below for quantities.
Substitutions
You can substitute the fresh rhubarb with frozen in this simple rhubarb tart recipe. It may just add a few more minutes to the cook time.
To accommodate a berry allergy, substitute the strawberry garnish with white chocolate curls and/or edible flowers.
See the equipment section below to see how to substitute the rectangular tart pan for a round one.
Instructions
We will start with the crust. In a large mixing bowl, stir together the graham cracker crumbs and sugar.
Add in the melted butter and mix until all of the crumbs are moistened.
Press the mixture into the bottom and sides of an un-greased rectangular tart pan with a lift out bottom. Refrigerate the crust while you prepare the filling.
In a medium saucepan, carefully melt the chocolate and whipping cream together over very low heat, stirring continuously.
Stir in the cream cheese and beat until smooth.
Pour the filling into the prepared crust. Cover with plastic wrap and refrigerate for at least 3 hours before adding the compote and serving.
In the meantime, preheat your oven to 400°F/200°C. Cut rhubarb into ¼" slices. Arrange them on a parchment paper-lined baking sheet in a thin layer.
Bake the rhubarb for 15 minutes.
Transfer the rhubarb to a medium saucepan and add the sugar. Then cook over medium-low heat until the rhubarb breaks down and thickens into a thick, apple sauce-like consistency. Remove from the heat, stir in the lemon juice, and let cool completely.
After the chocolate filling has chilled for 3 hours, spread the rhubarb compote in an even layer on top. Serve this tart chilled, and if desired, garnish with ripe, summer strawberries.
Equipment
To make this recipe you will need the following:
- Kitchen scale or measuring cup set
- Rubber spatula
- Baking sheet
- Parchment paper
- Plastic wrap
- Medium saucepan
- Rectangular tart pan with a lift out bottom - This pan that I used measures 14 inches x 5 inches (35.6 cm x 12.7 cm) and I've linked it below. You could substitute with a 9 inch (22.8 cm) round tart pan, about 2 inches (5cm) deep to hold the filling.
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Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
You can also freeze it for up to 3 months. Thaw in the refrigerator overnight before serving.
Tips for Success
Look for the pinkest rhubarb you can find to make this recipe. I did a test run using some greenish rhubarb from my mother's garden and the compote came out brown. Still delicious, but not very aesthetically pleasing to look at.
Also, when slicing the tart you should wipe your knife between cuts to keep the compote from smearing and the slices looking neat.
FAQ
Rhubarb has an extremely sour taste that, depending on the varietal, is reminiscent of citrus, sour green apple, grapes, berries, or cranberries. Its sourness is due to high levels of malic and oxalic acid. The tartness does lessen a little as rhubarb is cooked, however, it is almost always cooked with sugar to help balance it out.
Depending on where you are, rhubarb season can start at the end of March and continues through July.
📖 Recipe
Simple Rhubarb Tart
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Tarts
- Cuisine: American
Description
This delicious rhubarb tart features a luscious white chocolate filling topped with roasted rhubarb compote and garnished with ripe, summer strawberries.
Ingredients
Crust:
2 cups graham cracker crumbs
2 tablespoons sugar
⅓ cup unsalted butter, melted
White Chocolate Filling:
10 ounces white chocolate, chopped into small pieces
8 ounces cream cheese, room temperature
¼ cup whipping cream
Rhubarb Compote:
¾ lb rhubarb, pink as possible, cut into ¼" pieces
½ cup sugar
1 tablespoon freshly squeezed lemon juice
Instructions
We will start with the crust. In a large mixing bowl, stir together the graham cracker crumbs and sugar.
Add in the melted butter and mix until all of the crumbs are moistened.
Press the mixture into the bottom and sides of an un-greased rectangular tart pan with a lift out bottom. Refrigerate the crust while you prepare the filling.
In a medium saucepan, carefully melt the chocolate and whipping cream together over very low heat, stirring continuously.
Stir in the cream cheese and beat until smooth.
Pour the filling into the prepared crust. Cover with plastic wrap and refrigerate for at least 3 hours before adding the compote and serving.
In the meantime, preheat your oven to 400°F/200°C. Cut rhubarb into ¼" slices. Arrange them on a parchment paper-lined baking sheet in a thin layer.
Bake the rhubarb for 15 minutes.
Transfer the rhubarb to a medium saucepan and add the sugar. Then cook over medium-low heat until the rhubarb breaks down and thickens into a thick, apple sauce-like consistency. Remove from the heat, stir in the lemon juice, and let cool completely.
After the chocolate filling has chilled for 3 hours, spread the rhubarb compote in an even layer on top. Serve this tart chilled, and if desired, garnish with ripe, summer strawberries.
Notes
The white chocolate filling in this tart needs to chill for 3 hours before serving, so make sure to accommodate for that.
Nutrition
- Serving Size:
- Calories: 189
- Sugar: 26.8 g
- Sodium: 119.9 mg
- Fat: 20.5 g
- Carbohydrates: 31.5 g
- Protein: 3.3 g
- Cholesterol: 40.4 mg
Colleen says
What a lovely dessert! It's one more rhubarb recipe to add to my collection. Thank you!
Asha says
Thanks so much 🙂
Cindy Mom the Lunch Lady says
I am so excited to have another rhubarb recipe to try. We are so crazy for no bake desserts.
Asha says
Thank you, yes they're so great and easy!
Shelby says
This is such a perfect way to use up all the rhubarb this season from the garden! And chocolate.. always a house win hehe
Asha says
Thanks! Rhubarb and white chocolate are seriously a heavenly blend.
nancy says
what a lovely way to use rhubarb in a dessert! i love that this wasn't too sweet!
Asha says
Thank you, Nancy 🙂
Vanessa says
Found my new favourite rhubarb dessert! So yummy!
Asha says
Thanks so much!
Bernice says
What an outstanding dessert. So pretty too. It was perfect for our al fresco dinner party on the weekend.
Asha says
Thank you, that's so nice of you to say ❤️