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Home » Desserts » Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

Published: May 25, 2022 by Genevieve Morrison · This post may contain affiliate links

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This easy, delicious strawberry rhubarb tart is filled with a creamy no-bake cheesecake inside a vanilla wafer crumble crust! The cheesecake is creamy and light, but stays nice and firm. The strawberry rhubarb is not overly sweet, and the whole tart is simply the taste of summer! It only takes about 1 hour to make, and the rest is simply cooling and setting.

A strawberry rhubarb tart, topped with dots of whipped cream, beside a lace tablecloth.
Contents hide
1 The Process
2 Ingredient Notes
3 How to Make This Tart, Step-by-Step
4 Common Questions
5 A Few More Summer Desserts

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.

A slice of strawberry rhubarb tart on a plate with a fork.

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

9 ingredients on a table that make strawberry rhubarb tart.

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

A collage of 4 numbered images showing how to make tart crust.

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. 

A collage of 4 numbered images showing how to make cheesecake and mix strawberries.

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.

2 numbered images showing how to add strawberry rhubarb to a tart.

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.

Whipped cream dots and stars on a strawberry rhubarb tart.

Common Questions

1. Can I make it a cake instead of a tart?

Yes! this tart can easily be made into a full cake if you prefer. You’ll follow the instructions exactly but simply double the ingredients. 

2. Do I have to keep it refrigerated?

Yes. The cheesecake will begin to de-solidify pretty quickly once warm. It shouldn’t be left out for more than 20 minutes before serving, and really needs to set for a full 8 hours before that.

3. What does strawberry rhubarb taste like?

It’s both sweet and tart. Rhubarb is very tart and doesn’t taste very nice all on its own, but when combined with strawberries and a little sugar, it tastes like bright summer sunshine! 

A strawberry rhubarb tart, topped with dots of whipped cream.

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A Few More Summer Desserts

  • Delicious Coconut Mojito Jello Shots
  • White Chocolate Cheesecake Mousse with Raspberry Compote
  • Lavender Lemon Bars
  • Layered Red, White & Blue Vanilla Cheesecake Mousse

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A strawberry rhubarb tart, topped with dots of whipped cream.

Strawberry Rhubarb Tart

The cheesecake is creamy and light, but stays nice and firm. The strawberry rhubarb is not overly sweet, and the whole tart is simply the taste of summer! This tart only takes about 1 hour to make. The rest is simply cooling and setting.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: International
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Setting Time: 8 hours
Total Time: 8 hours 55 minutes
Servings: 8 slices
Calories: 399kcal
Author: Genevieve Morrison

Equipment

  • 1 food processor
  • 1 cutting board and sharp knife
  • 1 mixing bowl
  • 1 mixing spoon
  • 1 8 oz. measuring cup
  • 1 tart tin with removable bottom
  • cellophane
  • 1 hand mixer
  • 1 small baking pyrex
  • 1 pastry piping bag with tip – optional

Ingredients

For the Crust

  • 6 tbsp. salted butter
  • 1½ cups vanilla wafer crumbs – about 20 wafers
  • 2 tbsp. white granulated sugar

For the Cheesecake

  • 8 oz. cream cheese – softend
  • 1 tsp. corn starch
  • 1 tsp. fresh lemon juice
  • ½ tsp. real vanilla extract
  • ½ cup heavy whipping cream
  • ¼ cup white granulated sugar

For the Strawberry Rhubarb

  • 1 cup strawberries – sliced
  • 1 cup rhubarb – sliced
  • 1½ tbsp. minute tapioca
  • 2 tbsp. white granulated sugar

Instructions

  • Preheat 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.
  • In a mixing bowl, mix 6 tbsp. melted butter and 2 tbsp. white granulated sugar with crumbles until thoroughly combined. Pour the buttery crumbles into a tart tin with a removable bottom. Use a piece of cellophane to help you spread and press the crumbles evenly on the bottom of the tin and up the sides. Bake for 10 minutes and remove. Cool for 5 minutes, then refrigerate. Keep oven on.
  • 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. 
  • 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.
  • 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.
  • 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.
  • 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. After 2 hours, gently spoon strawberry-rhubarb on top of the cheesecake, spreading it to the edges. Refrigerate tart for 8 hours before serving.

Notes

To add dots of whipped cream on top, add ½ cup heavy cream, 1 tsp. sugar and 2 tsp. cornstarch to the food processor, whip for about 20 seconds, and pipe on top with a pastry piping bag.
To make into a cake instead of a tart, follow the instructions exactly, but simply double the ingredients. 
Tart will last for 3 days when covered and refrigerated.
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 36g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 248mg | Potassium: 144mg | Fiber: 1g | Sugar: 23g | Vitamin A: 894IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 1mg
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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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