Rhubarb Shortbread Crumble Tart
The View From the Great Island
Rhubarb Shortbread Crumble Tart ~ this juicy rhubarb tart recipe with a buttery oatmeal crumble topping makes the perfect easy spring dessert.
- 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
- Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
- Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
- 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.
- With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
- 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.
- Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
- 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.
- 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.
- Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
- When cool slice the tart into 8 slices. Serve as is, or with some lightly sweetened whipped cream.*
- *See my directions for How to Whip Cream in a Mason Jar