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A strawberry rhubarb tart, topped with dots of whipped cream.
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5 from 2 votes

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.
Prep Time15 minutes
Cook Time40 minutes
Setting Time8 hours
Total Time8 hours 55 minutes
Course: Dessert
Cuisine: International
Diet: Vegetarian
Servings: 8 slices
Calories: 399kcal

Equipment

  • 1 food processor
  • 1 cutting board and sharp knife
  • 1 mixing bowl
  • 1 mixing spoon
  • 1 8 oz. measuring cup
  • 1 9-inch 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
  • cups vanilla wafer crumbs - about 20 wafers
  • 2 tbsp. white granulated sugar

For the Cheesecake

  • 8 oz. cream cheese - softend
  • 1 tsp. cornstarch
  • 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
  • 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