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Rhubarb Shortbread Crumble Tart ~ this juicy rhubarb tart recipe with a buttery oatmeal crumble topping makes the perfect easy spring dessert.


serves 8-10

Total time

65 minutes


  • filling
  • 2 heaping cups (227 grams) thinly sliced rhubarb, about 1/4 inch. If your rhubarb is thick, slice the
  • ¼ cup (57 grams) granulated sugar
  • 1 tsp vanilla bean paste
  • 1 tbsp Instant Clearjel thickener (substitute cornstarch)
  • crust and crumble topping
  • 1 cup, or two sticks (226 grams) unsalted butter at room temperature
  • ⅔ cup (153 grams) granulated sugar
  • 2 tsp vanilla bean paste (you can use extract, or the seeds of a vanilla bean)
  • ¼ tsp salt
  • 2 cups (266 grams) all purpose flour
  • 3 tbsp (15 grams) rolled oats, for the crumble topping


  1. Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
  2. Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
  3. Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
  4. With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
  5. Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
  6. Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
  7. Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It's fine if some of the rhubarb shows through.
  8. Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. I usually lay a sheet of foil loosely over the top for the second half of baking so it doesn't brown too much.
  9. Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
  10. When cool slice the tart into 8 slices. Serve as is, or with some lightly sweetened whipped cream.*
  11. *See my directions for How to Whip Cream in a Mason Jar
  12. View the recipe instructions at The View From the Great Island

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