Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

Oh, how I love strawberry rhubarb! I wait all year for it to show up in my food store, then I pounce! I make strawberry rhubarb scones, strawberry rhubarb panna cotta, and cute little strawberry rhubarb cups with vanilla mousse that I like to take to the beach! 

You can only find rhubarb in the east coast for about 3-4 weeks, starting at the end of May, so grab it fast! And just keep in mind, this is a VERY rich dessert. When serving, serve small slices. A little bit goes a long way!

Also, watch your whipped cream carefully for the moment it stops splashing around in the food processor. That’s how you know it’s done. I got a little over-zealous when whipping the whipped cream on top (it’s why it’s not entirely smooth).

I was so excited about how cute it was gonna look that I wasn’t paying enough attention. Still pretty cute, though.

How do you keep strawberry rhubarb from being runny?

Add a little minute tapioca! Strawberries and rhubarb release a considerable amount of moisture when they bake, and added sugar isn’t enough to keep them from getting runny. Your strawberry rhubarb won’t taste like “tapioca,” though. It’s flavorless and simply absorbs all that moisture perfectly.

The Process

First, we’ll make the vanilla wafer crumble crust and bake it for 10 minutes.

Next, we’ll slice strawberry and rhubarb, mix it with tapioca and sugar, then bake it for 30 minutes.

Then, we’ll make the no-bake cheesecake, fill the tart crust and refrigerate.

Finally, we’ll refrigerate the strawberry rhubarb, spoon it on top of the cheesecake, then let the whole thing chill for 8 hours.

Ingredient Notes

strawberries – You can use frozen, but allow them to thaw first and drain any liquid that releases. Fresh is best, though.

rhubarb – Like strawberries, you can use frozen rhubarb, but thaw and drain first.

minute tapioca – Don’t worry, it doesn’t have a “tapioca” flavor. It just absorbs excess moisture from the rhubarb and strawberries as they bake.

vanilla wafers – I used Nilla vanilla wafers. You can also use graham crackers instead, but don’t choose a cinnamon kind. Cinnamon doesn’t pair well with strawberry rhubarb.

vanilla extract – Always use a quality, real vanilla extract. I like Beyond Good Madagascar Vanilla Extract.

butter – Use a salted butter.

heavy cream – Make sure you choose heavy whipping cream, and not half-and-half. If you’re in Europe, you’ll use “double cream.” Double cream is actually creamier than what we have in the states, but it will work just as well.

How to Make This Tart, Step-by-Step

1. Pre-heat oven to 350 F. (175 C.) Use a food processor to make 1½ cups of vanilla wafer crumbles (you can also place wafers in a ziplock bag and use a rolling pin to pulverize them). Rinse food processor, you’ll use it later for whipped cream.

2. In a mixing bowl, mix 6 tbsp. melted butter and 2 tbsp. white granulated sugar with crumbles until thoroughly combined.

3. Pour the buttery crumbles into a tart tin with a removable bottom. Spread crumbles evenly on the bottom of the tin and up the sides. You want to pack it very tightly. I like to lay a piece of cellophane down to prevent sticking, I use my hands, and press it with the bottom of a measuring cup.

4. To line the edges nicely, I find it helps to wrap the cellophane over the sides and pinch with my fingers to keep it from overflowing over the top. Bake for 10 minutes and remove (keep oven on for the strawberry rhubarb). Cool for 5 minutes, then refrigerate. 

5. Slice 1 cup strawberries and 1 cup rhubarb into small pieces. In a mixing bowl, combine with 1½ tbsp. minute tapioca, and 2 tbsp. sugar. Bake for 25 minutes. 

6. While strawberry-rhubarb bakes, add ½ cup heavy whipping cream and 1 tsp. cornstarch to food processor (you could also use a hand mixer in a mixing bowl, or standing mixer, but it may splash out of the bowl a bit). Process on a puree setting for about 15-20 seconds until the cream stops splashing inside. Your whipped cream should look like the photo above.

7. Add whipped cream to a mixing bowl (or standing mixer with beaters) with 8 oz. softened cream cheese, 1 tsp. fresh lemon juice, ½ tsp. real vanilla extract, and ¼ cup sugar. Use a hand mixer on medium speed to thoroughly mix ingredients. About 20-30 seconds.

8. Remove tart crust from refrigerator. Spoon cheesecake mixture in, gently pressing it to the edges but not up the sides. Cover with cellophane and refrigerate.

9. Once strawberry-rhubarb is done baking, remove and mix with a spoon to break up the fruit into a semi-smooth texture. Refrigerate for 2 hours.

10. After 2 hours, gently spoon strawberry-rhubarb on top of the cheesecake, spreading it to the edges. Refrigerate tart for 8 hours before serving.

To add dots of whipped cream on top, simply add ½ cup heavy cream, 1 tsp. sugar and 2 tsp. cornstarch to the food processor, whip and pipe on top with a pastry piping bag.

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