This rhubarb tart is dynamite! I don’t know where to begin other than this stunning layered tart is sweet, tart, creamy and just downright dreamy. A layer of rhubarb curd (which is almost custard-like) and a layer of lemon curd come together to create a symphony of flavors that will make your mouth water.
Table of contents
I’ve been so excited to share this one with you all, especially after how much you’ve proven to like the Blueberry–Lemon Curd Tart (another layered beauty). This tart contains three main components; homemade rhubarb curd, lemon curd and a sweet tart crust. That’s it!
I have linked my recipes for each of the components in the recipe, but if you want to cut down on kitchen time and make things easier on yourself, you can easily use store bought dough and lemon curd. However, I do think the homemade versions lend better flavor and texture!
Make Ahead Tips
All three components can be made ahead of time and then assembled and baked whenever you want! Yes, the lemon curd and rhubarb curd can be made up to a week in advance and the tart dough can be made up to 2 days ahead (longer if you freeze it).
Adding strawberries to the rhubarb curd
I wanted the colors of this tart to really POP. And although the color of the rhubarb curd is pretty as is, it wasn’t quite as pink as I wanted it to be for this dessert. To up the ante on color I decided to add some ground freeze dried strawberries.
Not only did the freeze dried strawberries help the color of the curd, but rhubarb and strawberries go together like PB & J. Match made in heaven!
You can also use raspberry powder or hibiscus powder to alter the color of the curd. However, all of this is optional, you can simply skip this step if you don’t have a preference on color!
How to store this rhubarb tart & how long does it keep?
I recommend transferring the cooled tart to a serving plate, covering with a large lid (I use a lid from one of my large stock pots), and storing in the refrigerator. You can also use plastic wrap, if you choose to go this route, I would recommend lightly spraying the plastic wrap with nonstick spray so it doesn’t stick to rhubarb curd.
This tart keeps for up to 3 days. You can continue to eat this tart for much longer, but I’ve found the quality of the tart is best within the first 3 days.
How to serve this rhubarb tart
I chose to garnish this layered tart with fresh pansies, a few peels of fresh rhubarb and a couple lemon slices. I also lightly dusted the pansies with some hibiscus powder just before serving.
Here are some other ideas of how to serve this rhubarb tart:
- Top with a dollop of whipped cream
- Top with a dollop of whipped mascarpone
- Dust with some hibiscus powder or confectioners’ sugar
- Top with sliced fresh strawberries
- Pipe meringue over top of tart and broil until golden brown
Mix it up!
You can swap the layering order depending on which color you want on top!
More Rhubarb Recipes to Try
- Our Blueberry Rhubarb Pie is summer stuffed into flaky crust. SO good!
- This Rhubarb Margarita is a hit for summer. Vibrant, sweet, tart and boozy.
- Whip up a boozy slushy for dessert—our Sparkling Lemon-Rhubarb ice is deliciously refreshing!
Lemon Rhubarb Curd Tart
- 1 par baked 9-inch tart crust or try this naturally sweetened crust
- 1 batch lemon curd (1 ⅓ cups)
- 1 batch rhubarb curd (1 ¾ cups)
- 1 tablespoon ground freeze dried strawberries or raspberry powder, optional*
- Fresh flowers for garnish
- Adjust oven rack to middle position and heat oven to 375°.
- Spread lemon curd into par baked and cooled tart crust. Set tart pan on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 8–10 minutes, rotating pan halfway through baking.
- Transfer tart with baking sheet to wire rack and let cool 10 minutes.
- Combine rhubarb curd and ground freeze dried berries, if using.
- Lightly spoon rhubarb curd over top of lemon curd and, using an offset spatula, gently spread curd into an even layer, smoothing top. Bake tart until set and center slightly jiggles, 15–18 minutes.
- Let tart cool completely, at least 1 hour, before serving.
- Store tart in refrigerator for up to 3 days.
Equipment you’ll need:
- Tart pan with removable bottom
This post is beyond beautiful! And your instructions are so thorough – can’t stop looking at the tart esp the straight on shots of the slices – stunning!!
Thank you Joanne! 🙂 I appreciate that!
So delicious! Perfectly sweet and tart!
I’m so glad to hear that Megan! 🙂
Great recipe! Is there a trick to getting the vibrant pink from the rhubarb layer? I added dried strawberries to it as well, but the color was much more disaturated than your photos. I’m wondering if I needed to use the smaller rhubarb stalks so there is more of that color in the mix. I would love to know if there are any other tricks because your photos are so beautiful.
Hi Tessa! I am so glad you enjoyed the recipe, and thank you for your kind words on my photography!
Great question! After testing the curd numerous times, I did find that the curd had a much better color when I used smaller stalks and stalks that were deeper red in color. The down side is that you can never guarantee small stalks! I’m bummed the ground freeze dried strawberries didn’t do enough for the color! The other way you could add color is by using some beetroot powder or juice, or opting for red food coloring. A little food coloring will go a long way in this, so I think you’d just need a drop or two!
Hope that helps!
This looks so good! The colors on this are so impressive! What a great combination of colors!
Thanks for sharing! Does it freeze well?
Hi Vanessa, unfortunately it does not freeze well. It’s best eaten the day it’s made or within a day or two.