Simple Rhubarb Tart

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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!

A rhubarb tart topped with sliced strawberries.

For another deliciously summery rhubarb and strawberry combination, check out this rhubarb strawberry smoothies recipe!

A slice of rhubarb tart and sliced strawberry on a white plate.

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Ingredients
Instructions
Substitutions
Equipment
Storage
Top tip
FAQ
📖 Recipe

Overhead image of a rhubarb tart with strawberries.

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.

A slice of rhubarb tart garnished with strawberry on a white plate.

Instructions

A rubber spatula mixing graham cracker crumbs and sugar in a bowl.

We will start with the crust. In a large mixing bowl, stir together the graham cracker crumbs and sugar.

Moistened and sweetened graham cracker crumbs in a bowl.

Add in the melted butter and mix until all of the crumbs are moistened.

A rectangular tart pan lined with graham cracker crust mixture.

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.

A rubber spatula stirring melting white chocolate and whipping cream in a saucepan.

In a medium saucepan, carefully melt the chocolate and whipping cream together over very low heat, stirring continuously.

A rubber spatula stirring white chocolate filling in a saucepan.

Stir in the cream cheese and beat until smooth.

A tart crust with white chocolate filling.

Pour the filling into the prepared crust. Cover with plastic wrap and refrigerate for at least 3 hours before adding the compote and serving.

Sliced rhubarb arranged on a parchment paper-lined baking sheet.

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.

A white chocolate tart with rhubarb compote spread on top.

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.

A close up of a rhubarb tart topped with strawberries.

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.

Equipment

To make this rhubarb tart, you will need a large mixing bowl, measuring cups and spoons, a rubber spatula, a baking sheet, some parchment paper, a medium saucepan, and a rectangular tart pan with a lift out bottom.

The 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.

rectangular tart pan

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A slice of rhubarb tart and a sliced strawberry on a white plate.

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.

A close up of rhubarb tart garnished with a strawberry leaf.

Top tip

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.

A fork cutting into a slice of rhubarb tart.

FAQ

What does rhubarb taste like?

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.

When is rhubarb in season?

Depending on where you are, rhubarb season can start at the end of March and continues through July.

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