Perfectly Tart Rhubarb Tart Recipe for Spring Baking

A delicious geometric rhubarb tart made with a French sweet shortcrust pastry and a simple frangipane (almond cream). This tart features a sandy pâte sablée base, an easy homemade almond filling, and fresh rhubarb arranged in a graphic pattern — no peeling or draining required.

This straightforward recipe is perfect for home baking and a lovely way to enjoy rhubarb while it’s in season.

Why you’ll love this recipe

This frangipane rhubarb tart is a wonderful introduction to cooking with rhubarb. Though rhubarb is a vegetable, it is used like a fruit in desserts — tarts, crumbles, and preserves — and pairs especially well with strawberries and apples.

The tart balances sweet and tangy flavors. A buttery Pâte Sablée holds a creamy almond filling and a decorative topping of fresh rhubarb pieces, creating an elegant dessert that’s delightful on its own or served with whipped cream or a fruit compote.

Ingredients notes

Quantities and the full recipe are listed in the recipe card below.

Sweet shortcrust pastry (Pâte Sablée)

• All-purpose flour: Provides structure and a neutral base.
• Almond flour: Optional, adds a subtle nutty note and tender texture.
• Powdered sugar: Finely textured sugar for a delicate crumb.
• Salt: A pinch enhances the flavors.
• Butter: Very cold, unsalted butter yields a crumbly, tender crust.
• Egg: Room-temperature egg binds the dough and adds structure.

Almond cream (frangipane)

• Almond meal: The base of the frangipane for rich, nutty flavor.
• Sugar: Sweetens the filling; powdered or granulated both work.
• Eggs: Provide structure and creaminess.
• Butter: Softened butter adds richness and smooth texture.
• Vanilla or almond extract (or rum): Optional aroma to round the flavor.

How to make the rhubarb frangipane tart

Make the tart dough

• Combine flour, almond flour, powdered sugar, and a pinch of salt in a large bowl.
• Add cold, diced butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse sand.
• Add the egg and gently bring the dough together with your hands until it forms a smooth ball. Do not overwork.
• Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
• Roll the dough on a lightly floured surface (or between parchment sheets) to about 3 mm thickness.
• Line an 8–10 inch (20–24 cm) tart ring or tart pan with removable bottom, trim the excess, and place the shell on a baking sheet. Chill or freeze briefly while you prepare the filling.

Make the almond cream (frangipane)

• Cream softened butter and sugar with a whisk until smooth.
• Add the egg, vanilla extract (or rum), and a pinch of salt, then mix until combined.
• Fold in the almond meal until the cream is smooth and homogeneous.
• Spread a thin, even layer of almond cream over the chilled tart shell and smooth the surface with an angled spatula.
• Return the tart to the freezer while you cut and arrange the rhubarb.

How to make the geometric topping

• Wash rhubarb stalks, trim the leaves and ends; peeling is optional—thin skin is edible.
• Using a sharp knife, cut a diamond (rhombus) roughly 3–4 cm long and use it as a template to cut matching pieces from the remaining stalks.
• Lay out the diamonds on a work surface, starting in the center: join five pieces by their ends to form a flower, then build outward until the pattern reaches the size of your tart.
• Transfer the pieces one at a time to the tart, always beginning at the center and working outward to cover the frangipane evenly.

Baking

• Preheat the oven to 350°F (180°C). Bake the tart for about 35–40 minutes until the top is golden and the rhubarb is tender.
• Test doneness by inserting a knife through a rhubarb piece — it should be soft but not mushy.
• Cool the tart completely in the pan on a baking sheet, then unmold and transfer to a wire rack.
• Chill in the refrigerator for at least 1 hour before serving. Serve with strawberry-rhubarb compote or homemade whipped cream if desired.

Strawberry-rhubarb compote

• Place leftover rhubarb pieces with a handful of fresh or frozen strawberries and 1–2 tablespoons sugar in a saucepan.
• Simmer on low heat for about 15–20 minutes until the fruit breaks down into a puree.
• Press through a sieve or blend for a smoother coulis. Cool before serving alongside the chilled tart.

Serving suggestions

Enhance presentation and flavor with any of the following:

• Vanilla ice cream: A classic companion to balance the tartness.
• Whipped cream: Freshly whipped cream softens the rhubarb’s acidity.
• Lemon zest: Adds a bright, zesty contrast.
• Crème fraîche: Offers a tangy, creamy side.
• Toasted almonds: Sprinkle for crunch and extra almond flavor.
• Powdered sugar: Light dusting for an elegant finish.
• Fresh berries: Serve strawberries or raspberries for color and sweetness.

Storage and freezing

Refrigerator: Store the tart covered or in an airtight container for 3–5 days.

Freezing: Wrap tightly in plastic wrap and foil or place in a freezer-safe container; keep up to 3 months. Thaw in the refrigerator before serving.

Tips

• Choose firm stalks: Fresh, crisp rhubarb cooks better and holds shape.
• Slice uniformly: Even pieces ensure consistent cooking and an attractive pattern.
• Spread frangipane thinly: A thin layer prevents an overly dense filling.
• Chill before baking: Freezing the filled shell briefly helps it keep shape when baked.
• Light sugar dusting: A sprinkle over the rhubarb promotes caramelization.
• Watch baking time: Bake until rhubarb is tender but still slightly textured.

Recipe variation ideas

Strawberry-rhubarb tart: Combine strawberries with rhubarb to mellow acidity and add sweetness.

Rhubarb tartlets: Make individual tartlets from the same dough and filling.

Rhubarb and berries tart: Mix rhubarb with raspberries, blueberries, or blackberries for color and flavor variety.

Rhubarb and custard tart: Spread a vanilla custard under the rhubarb for a classic twist.

Rhubarb with streusel: Add a crumbly streusel topping for texture and extra sweetness.

Rhubarb galette: Turn the filling into a rustic free-form galette for a simpler presentation.

FAQs

Can I make the dough in a food processor?

Yes — a food processor speeds the process. Pulse until the mixture resembles coarse crumbs, then add the egg and bring the dough together by hand.

Should rhubarb be peeled?

Peeling is usually unnecessary; the thin skin is edible. Simply trim the ends and slice as directed.

Do I need to drain rhubarb?

Some recipes remove excess liquid to avoid sogginess, but this tart uses whole rhubarb pieces and the almond cream helps absorb juices. Follow the recipe steps for best results.

Did you make this recipe?

Enjoyed the tart? Share your rating and comments — and if you post a photo, tag the creator on social media to show your result.

Rhubarb tart

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• Author: Fadela
• Total Time: 1 hour 10 minutes
• Yield: 10 parts

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