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A freshly baked rhubarb tart with a golden crust

Old-Fashioned Rhubarb Tart (Grandma’s Recipe Style)

This classic rhubarb tart features a flaky crust and a sweet-tart rhubarb filling, reminiscent of a beloved grandma's homemade dessert. It's a comforting treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 1/2 cups all-purpose flour
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup ice water
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
For the Filling
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, cut into small pieces

Equipment

  • large bowl
  • rolling pin
  • 9-inch pie plate
  • wire rack

Method
 

Make the Crust
  1. Combine flour, sugar, and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until a dough forms, then divide the dough into two disks, wrap them, and chill for 30 minutes.
Prepare the Filling
  1. In a large bowl, combine the chopped rhubarb, granulated sugar, flour, and salt.
  2. Stir in the beaten egg and vanilla extract, ensuring all ingredients are well combined.
Assemble and Bake
  1. Preheat your oven to 400°F (200°C) and roll out one disk of dough to fit a 9-inch pie plate.
  2. Pour the rhubarb filling into the crust, then dot the top with small pieces of butter.
  3. Roll out the second dough disk and either place it over the filling, cut it into strips for a lattice top, or create decorative shapes.
  4. Crimp the edges to seal, cut a few slits in the top crust if using a full top crust, and bake for 15 minutes.
  5. Reduce the oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve
  1. Let the tart cool completely on a wire rack before slicing and serving. This allows the filling to set properly.

Notes

For extra flavor, you can add a pinch of cinnamon or nutmeg to the rhubarb filling. If your rhubarb is very tart, you might want to increase the sugar slightly in the filling mixture. This tart is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.