Thank you so much for stopping by! This Rhubarb Cream Tart is one of those desserts that makes you pause mid-bite and close your eyes. It’s elegant, colorful, and just tart enough to make the creamy filling absolutely sing.
If you’re looking for a spring or early summer dessert that’s both beautiful and so much easier than it looks — this is it. Tangy ribbons of fresh rhubarb, set over a velvety cream filling inside a buttery tart shell. Simple ingredients, bold flavor, and a finish that’s nothing short of stunning!
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What Is a Rhubarb Cream Tart?
This tart pairs roasted or poached rhubarb with a creamy, lightly sweetened filling (think mascarpone or cream cheese) inside a crisp, buttery shortcrust or cookie-style tart shell. It’s a gorgeous blend of texture and taste — the tartness of rhubarb balanced with rich cream and a tender crust.
This is one of those desserts that looks bakery-level, but I promise it’s very doable — even if you’re not an expert baker!
Why You’ll Love This Recipe
- Beautiful presentation with minimal effort
- Creamy, tangy, sweet, and balanced
- Make-ahead friendly
- Uses simple ingredients you already have
- Seasonal stunner — perfect for spring, Easter, brunch, or Mother’s Day
What Does Rhubarb Cream Tart Taste Like?
Imagine a cross between a cheesecake and a custard tart — soft, creamy, and lightly sweet — with the zing of fresh rhubarb on top. It’s smooth and cool with buttery crunch underneath and just enough tartness to keep every bite interesting. It’s elegant without being fussy. Anything but boring!
Benefits of This Tart Recipe
- Works beautifully with fresh or frozen rhubarb
- Customizable crust — use graham cracker, shortbread, or pâte sucrée
- Can be made in advance and served chilled
- No complicated baking steps
- Looks like it came from a patisserie window
Ingredients
For the Tart Crust:
- 1¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tbsp cold water
Shortcut: You can also use a store-bought tart shell or graham cracker crust!
For the Cream Filling:
- 8 oz mascarpone cheese (or cream cheese, softened)
- ½ cup heavy cream
- ¼ cup powdered sugar (more to taste)
- 1 tsp vanilla extract
- Zest of ½ lemon (optional, for brightness)
For the Rhubarb Topping:
- 2–3 stalks fresh rhubarb, sliced into ribbons or batons
- 2 tbsp sugar
- 1 tsp lemon juice
- 2 tbsp water (for poaching)
Tools You’ll Need
- Tart pan with removable bottom (9-inch)
- Mixing bowls
- Electric mixer or whisk
- Small saucepan (for rhubarb)
- Baking weights or dried beans (if blind-baking crust)
- Offset spatula or spoon for spreading the filling
Ingredient Swaps & Flavor Additions
- No mascarpone? Use cream cheese or even Greek yogurt
- Add strawberries to the rhubarb topping for a classic combo
- Citrus lover? Add orange zest to the cream filling
- Want crunch? Sprinkle with chopped pistachios before serving
- Vegan? Use coconut cream + dairy-free cream cheese, and a vegan crust
How to Make Rhubarb Cream Tart – Step-by-Step
Step 1: Make the Crust
Combine flour, sugar, and butter in a bowl or food processor. Mix until sandy crumbs form. Add yolk and water until dough just comes together. Press into the tart pan and chill for 15 minutes.
Bake at 350°F (175°C) for 18–20 minutes until golden. Let cool.
Step 2: Poach the Rhubarb
In a small saucepan, combine rhubarb slices, sugar, lemon juice, and water. Simmer gently for 4–6 minutes until just softened but still holding shape. Remove with a slotted spoon and cool.
Step 3: Make the Cream Filling
Whip mascarpone, cream, sugar, vanilla, and lemon zest until smooth and thickened. Taste and adjust sweetness as needed.
Step 4: Assemble the Tart
Spread the cream filling into the cooled tart shell using a spatula. Top with poached rhubarb ribbons — either artfully arranged in lines or swirled into a spiral pattern. Chill for at least 1 hour before slicing.
What to Serve with Rhubarb Cream Tart
- A cup of herbal or Earl Grey tea
- A dusting of powdered sugar
- Fresh mint or edible flowers
- A dollop of whipped cream or scoop of vanilla bean ice cream
Tips for Success
- Chill the tart fully for clean slices
- Don’t overcook the rhubarb — you want soft but intact
- For extra gloss, brush the rhubarb with a little warm jelly (like apricot)
- Use a removable-bottom tart pan for easy serving
- Add a pinch of salt to the cream filling to enhance flavor
Storage Instructions
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Best not to freeze once assembled (crust may soften), but you can freeze the crust separately
General Info
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 20 minutes
- Total Time: ~1 hour 50 minutes
- Servings: 8
- Difficulty: Easy to moderate
- Category: Dessert / Tart
- Season: Spring / Summer
FAQ – Rhubarb Cream Tart
Can I use frozen rhubarb?
Yes, just thaw and drain well before poaching. It may be a bit softer but still delicious.
Do I have to cook the rhubarb?
Yes — raw rhubarb is too fibrous. Light poaching brings out its flavor and makes it tender enough for topping.
Can I make it a day ahead?
Absolutely! Just store in the fridge and garnish before serving.
Conclusion: A Tart Worth the Wow
This Rhubarb Cream Tart is the kind of dessert that stops people mid-bite. It’s beautiful, balanced, and far easier than it looks. Whether you’re baking for brunch, Easter, or just because rhubarb’s in season — this recipe is guaranteed to earn you a round of “Wait… YOU made this?” Yes. Yes, you did.
You’ll Also Love:
- Apple Fritter Bread – Glazed, cinnamon-swirled goodness
- Garlic Butter Bread Rolls – Soft, savory, irresistible
- Honeycomb Pie – Buttery, golden, and dripping with syrup
- Oat Milk Ice Cream – Dairy-free, creamy, and cool
- Pumpkin Bread – A cozy classic with fall flavor
Show Me Your Tart!
If you make this Rhubarb Cream Tart, I’d love to see it!
📸 Tag @easyrecipesteps on Pinterest or Instagram and leave a review — your creations make my day!
Nutritional Info (Per Slice – Approximate):
- Calories: 310
- Fat: 21g
- Carbs: 24g
- Sugar: 13g
- Fiber: 1g
- Protein: 4g
Rhubarb Cream Tart
Ingredients
Equipment
Method
- Combine flour, powdered sugar, and butter in a bowl or food processor. Mix until crumbly. Add egg yolk and water until dough forms. Press into tart pan and chill for 15 minutes.
- Bake crust at 350°F (175°C) for 18–20 minutes until golden. Let cool completely before filling.
- In a saucepan, combine rhubarb, sugar, lemon juice, and water. Simmer 4–6 minutes until rhubarb is softened but holds shape. Remove and cool.
- Whip mascarpone, cream, sugar, vanilla, and lemon zest until smooth and thick. Taste and adjust sweetness.
- Spread cream filling into cooled tart shell. Arrange rhubarb ribbons on top in desired pattern. Chill for at least 1 hour before slicing and serving.