There is something truly magical about a dessert that combines the tangy brightness of rhubarb with the sweet juiciness of strawberries, wrapped in a luscious cheesecake layer atop a buttery crust. This Strawberry Rhubarb Tart Recipe captures that perfect balance, delivering a delightful harmony of textures and flavors that is as visually stunning as it is irresistible. Whether you’re serving it at a cozy family gathering or a sunny springtime picnic, this tart never fails to impress and invites everyone to savor each bite with a smile.

Ingredients You’ll Need

The image shows a slice of pie on a white plate with a silver rim, placed on a dark surface with white flowers in the background. The pie has three visible layers: a brown crumbly crust at the bottom, a thick white creamy layer in the middle, and a bright red fruit topping layer on top with a slightly chunky texture. Five dollops of white whipped cream decoration are placed on the fruit layer, varying in size and shape. A silver fork rests on the right side of the plate, and there is a white crocheted cloth partially visible at the bottom edge. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Strawberry Rhubarb Tart Recipe are wonderfully simple and thoughtfully chosen to create layers of texture and flavor. Each component, from the crunchy vanilla wafer crust to the creamy cheesecake and vibrant fruit topping, plays an essential role in crafting a dessert that feels both elegant and comforting.

6 tbsp. salted butter: Adds richness and helps hold the vanilla wafer crust together with a flaky, buttery finish.
1½ cups vanilla wafer crumbs: Provides a subtly sweet and aromatic base that perfectly complements the tangy rhubarb and strawberries.
2 tbsp. white granulated sugar (for crust): Sweetens the crust just enough without overpowering the other flavors.
8 oz. cream cheese, softened: The star of the cheesecake layer, bringing creaminess and a slight tang that balances the fruit.
1 tsp. cornstarch: Helps stabilize the cheesecake filling, giving it a silky, firm texture.
1 tsp. fresh lemon juice: Brightens the cheesecake with a hint of citrus, enhancing all the flavors.
½ tsp. real vanilla extract: Deepens the cheesecake’s flavor with sweet, fragrant notes.
½ cup heavy whipping cream: Whipped to lightness, it adds whipped cream-like fluffiness to the cheesecake layer.
¼ cup white granulated sugar (for cheesecake): Provides just the right touch of sweetness to the filling.
1 cup strawberries, sliced: Brings juicy sweetness and color on top, their natural flavor intensifying when baked.
1 cup rhubarb, sliced: Offers that characteristic tart punch, balancing the sweetness in the fruit topping.
1½ tbsp. minute tapioca: A simple thickening agent to keep the strawberry rhubarb topping just right — not too runny, not too firm.
2 tbsp. white granulated sugar (for fruit topping): Sweetens and helps macerate the fruit, creating a luscious glaze as it bakes.

How to Make Strawberry Rhubarb Tart Recipe

Step 1: Prepare the Crust

Start by melting the salted butter gently until it’s warm and glossy. Then mix it thoroughly with the vanilla wafer crumbs and sugar until the mixture feels like damp sand. Press this crumbly base firmly and evenly into your tart pan, covering the bottom and slightly up the edges. This crust sets the stage perfectly with its buttery crunch and subtle sweetness.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese with cornstarch, lemon juice, vanilla extract, and sugar until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. The result is a luscious, light cheesecake layer that will hold its shape beautifully under the fruit topping.

Step 3: Prepare the Strawberry Rhubarb Topping

Toss the sliced strawberries and rhubarb with minute tapioca and sugar in a bowl. This combination will soften the fruit while thickening their natural juices during baking, creating a perfect jammy texture that complements the cheesecake layer.

Step 4: Assemble and Bake

Spread the cheesecake filling evenly over the pressed crust. Then spoon the strawberry and rhubarb mixture over the cheesecake in an even layer. Bake the tart at 350°F (175°C) for about 40-45 minutes, until the fruit topping is bubbly and the cheesecake center is just set with a delicate wobble. Let it cool completely before removing from the pan—this allows the layers to firm up and makes slicing a dream.

How to Serve Strawberry Rhubarb Tart Recipe

The image shows two close-up views side by side. On the left, a woman's hand holds a mixer with two metal beaters inside a bowl filled with thick, creamy light beige batter that has smooth, swirling textures. On the right, a spoon spreads the same creamy batter evenly inside a white round pie crust with a crumbly brown edge, creating a smooth layer over the base. Both parts are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of powdered sugar adds a charming touch, while a few fresh strawberry slices or small mint leaves elevate the presentation with vibrant color and freshness. For an extra creamy finish, a dollop of whipped cream on the side is always a welcome indulgence.

Side Dishes

This tart pairs wonderfully with light accompaniments like a scoop of vanilla ice cream or a small bowl of fresh berries. For brunch or afternoon tea, try serving it alongside a cup of herbal tea or a glass of sparkling rosé to enhance the fruity flavors.

Creative Ways to Present

Try making mini versions by using tartlet pans, perfect for serving at parties and making individual portions. Alternatively, drizzle a warm berry coulis or a drizzle of honey over the slices for a sophisticated twist. Using edible flowers as decoration can also turn this rustic tart into an elegant centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Rhubarb Tart Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, allowing you to enjoy this delightful treat well beyond the initial serving.

Freezing

You can freeze the tart to make dessert prep even easier! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When ready to eat, thaw the tart overnight in the refrigerator, then enjoy it chilled or at room temperature.

Reheating

If you prefer your Strawberry Rhubarb Tart Recipe warm, gently reheat slices in a low oven (about 300°F/150°C) for 10-15 minutes. Avoid microwaving if possible, as it can alter the texture of the crust and filling.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, frozen fruit works fine. Just be sure to thaw and drain any excess liquid before mixing with the tapioca and sugar to avoid a soggy topping.

What can I substitute for vanilla wafer crumbs in the crust?

Graham cracker crumbs or digestive biscuits are excellent alternatives that still provide a sweet, crunchy base for this tart.

Is it possible to make the tart gluten-free?

Absolutely! Use gluten-free vanilla wafers or a gluten-free crumb mixture for the crust to keep it safe for gluten-sensitive friends.

How tart is the rhubarb in this recipe?

The rhubarb adds a lovely tang that balances the sweetness of the strawberries and sugar, but it never overwhelms because the sugar and tapioca help mellow and thicken the topping.

Can I make this tart ahead of time for a party?

Definitely! This tart tastes even better the next day once all the flavors have melded. Make it a day ahead and refrigerate for easy entertaining.

Final Thoughts

This Strawberry Rhubarb Tart Recipe is one of those joyful desserts that feel like a warm hug from the inside out. With its perfect combination of buttery crust, creamy cheesecake, and vibrant fruit topping, it’s a showstopper you’ll want to make again and again. So go ahead and dive into this delicious journey—your taste buds will thank you!

Strawberry Rhubarb Tart Recipe