My college housemates will remember this tart. It graced the cover of our exclusive cookbook; in the overhead shot you could see multiple hands and forks ready to dive in to the sweet fruity goodness. Two decades later this strawberry tart is still going strong. The version you see here has some frozen rhubarb added for good measure. I can hardly wait for my fresh rhubarb to grow so that I can make more filling!
The lighter color of the crust is due to it being made from a gluten free flour blend. Feel free to use a traditional crust in its place if you prefer. Honestly, I enjoy the tart with almost any crust, because it’s all about the sublime berry filling!
In the recipe you will notice that you can adjust your quantities of strawberries and rhubarb according to how big your tart pan is and how much of each ingredient you have. Feel free to add more sugar and lemon juice to adjust the taste to your liking. Any extra strawberry rhubarb filling is no problem–just spoon it over ice cream or crêpes!
Strawberry Rhubarb Tart {Gluten Free}
Ingredients:
For the strawberry filling:
- 3 to 4 cups whole fresh or frozen strawberries, thawed, rinsed and hulled
- 18 to 20 fresh strawberries, hulled and sliced in half (for topping later)
- 1 to 2 cups fresh or frozen rhubarb stalks, chopped, optional
- 1/2 cup (or more) raw sugar
- 3 Tablespoons cornstarch
- 1 to 2 Tablespoons lemon juice
For the gluten-free crust*:
- 1 cup plus 3 tablespoons gluten-free flour blend (with xanthan gum)
- 1/2 cup butter or shortening, chilled and cubed
- sugar
- sea salt
- extra rice flour for dusting
*Feel free to use your favorite crust recipe or prepared pie dough if you prefer.
Directions:
- Preheat oven to 350 F (180 C). Onto a sheet of baking parchment dusted with rice flour, roll out pie crust and carefully transfer to pie pan. Shape to form a round crust that covers the edges of the tart pan evenly, trimming any excess. Flute edges if desired. Prick bottom of crust several times with a fork and blind bake crust for about 15 minutes, until light golden. Let crust cool in the pan on a wire rack.
- To prepare filling, in a cool sauce pan add the strawberries and sugar. Mash together with a fork or potato masher. If using fresh rhubarb, bring 3 cups water to a boil and add rhubarb. Turn off heat and let stand for 5 to 10 minutes to soften the rhubarb. If using frozen rhubarb, simply stir it into the strawberries.
- Whisk together lemon juice, cornstarch, and water. Add to berry rhubarb mixture. Turn on heat to medium and a bring to a gentle simmer, stirring frequently. When the sauce has thickened and turns translucent, remove saucepan with filling from heat and let cool for a few minutes before transferring to a bowl to cool completely. Cover and chill filling for 2 hours or more.
- To assemble the tart, pour and spread filling evenly into empty baked crust. Arrange strawberry halves on top of the filling to cover it in a decorative fashion. Slice and serve cold or at room temperature.
I am sharing this recipe at Allergy Free Wednesdays and here.
Swirls and Spice 
My favorite! So gorgeous too!
Thanks, Johanne! I needed a pick-me-up in the face of grey skies the past week. 🙂
Your tart looks absolutely delicious. I love the combination of strawberry and rhubarb 🙂
Me too! I didn’t aways like rhubarb, but pairing it with strawberries helped me acquire a taste for it. Love it now!
Beautiful photos!! Strawberry and rhubarb is a match made in heaven! 🙂
Thanks! Yes, they are a perfect compliment to one another!
We love pie and especially rhubarb! But we’ll have to make this one with strawberries though!:) Love this recipe’s story!
Thanks, Amy! I think you will enjoy it! Maybe one of your children can make it for you. They are growing up fast! 🙂
what size is your tart pan that you used?
I used a 10-inch pan, so I used the maximum amounts of strawberries and rhubarb. But I’ve also made it with smaller pie plates in the past, and used only 2 to 3 cups of berries in that case. Enjoy!
I’m glad to know that I can use frozen rhubarb – I’ve still got some of that, as I wait for fresh rhubarb to hit the markets! This tart is gorgeous. You have such a great eye for arranging the fruit in a wonderful design!
Thanks! It’s been a favorite for a long time! 🙂 My little rhubarb plant has a ways to go yet.
Absolutely stunning! Luv strawberries with rhubarb. Its really a winning combo – Kat
Thanks, Kat!
Your photos are making my mouth water – this looks incredible! Thanks for linking up with Merry Monday this week 🙂
Thanks! I love berry desserts!
Looks beautiful, Julia! Thank you so much for sharing it with us at Savoring Saturdays! I’m going to be featuring it at this weekend’s party. 🙂
Thanks, Raia! And a blessed Passover to you.
This is so pretty! Love these flavors together. Thanks so much for sharing them at Savoring Saturdays linky party! I’ll be featuring this later today. Have a great weekend!
Thanks so much! I am heading over to enjoy the party!
Strawberry and rhubarb… Twi of my favorites. Can’t wait for the local strawberries to make their appearance at the local market. Thanks for sharing 🙂
My rhubarb is almost ready to harvest too! I might have to sneak some today!