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Strawberry Rhubarb Tart Recipe

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3.9 from 42 reviews

This Strawberry Rhubarb Tart combines a buttery vanilla wafer crust with a creamy cheesecake layer and a sweet, tart strawberry rhubarb topping. Perfect for spring and summer gatherings, this dessert offers a delightful balance of flavors and textures with a crisp base, smooth filling, and fruity topping.

  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 8 servings

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, softened
  • 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
  • 1½ tbsp minute tapioca
  • 2 tbsp white granulated sugar

Instructions

  1. Prepare the Crust: Melt the 6 tablespoons of salted butter in a saucepan or microwave. In a bowl, combine the vanilla wafer crumbs with 2 tablespoons of white granulated sugar. Pour the melted butter over the crumbs and mix thoroughly until evenly combined. Press this mixture firmly into the bottom of a tart pan to form an even crust layer. Refrigerate while preparing the filling to allow it to set.
  2. Make the Cheesecake Filling: Using a stand or hand mixer, beat the softened cream cheese until smooth. Add 1 teaspoon of cornstarch, 1 teaspoon fresh lemon juice, ½ teaspoon vanilla extract, and ¼ cup white granulated sugar, then mix until well incorporated. In a separate bowl, whip the ½ cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Spread the cheesecake filling evenly over the chilled crust.
  3. Prepare the Strawberry Rhubarb Topping: In a bowl, combine sliced strawberries and rhubarb with 1½ tablespoons minute tapioca and 2 tablespoons white granulated sugar. Allow the mixture to sit for about 10 minutes so the tapioca absorbs the moisture and thickens slightly.
  4. Assemble and Chill: Spoon the thickened strawberry rhubarb mixture over the cheesecake layer, spreading it evenly. Cover the tart with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the tart to set properly.
  5. Serve: Once chilled and set, slice the tart and serve chilled. This tart is best enjoyed within 2 days for maximum freshness.

Notes

  • Minute tapioca helps thicken the fruit topping; do not skip it or the topping may be too runny.
  • For best results, use fresh, ripe strawberries and crisp rhubarb stalks.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • If vanilla wafers are unavailable, graham crackers can be substituted for the crust.
  • Store leftover tart covered in the refrigerator for up to 2 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/strawberry-rhubarb-tart-recipe/