Rhubarb Tart with Brown Butter Streusel Recipe

Name: Rhubarb Tart with Brown Butter Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 3 tablespoons sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 large egg yolk; 3 to 4 tablespoons chilled cream; 9 tablespoons unsalted butter, cut into 1/2-inch cubes; 3/4 cup sliced almonds; 3/4 cup (packed) golden brown sugar; 1 teaspoon ground cinnamon; 3/4 cup all purpose flour; 5 cups 1/2-inch-thick slices rhubarb (from about 2 1/2 pounds); 1 1/4 cups sugar; 1/2 cup all purpose flour; 1 teaspoon grated lemon peel

Servings: persons

1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 to 4 tablespoons chilled cream
9 tablespoons unsalted butter, cut into 1/2-inch cubes
3/4 cup sliced almonds
3/4 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
3/4 cup all purpose flour
5 cups 1/2-inch-thick slices rhubarb (from about 2 1/2 pounds)
1 1/4 cups sugar
1/2 cup all purpose flour
1 teaspoon grated lemon peel

1
Blend flour, sugar, and salt in processor 5 seconds.
2
Using on/off turns, cut in butter until coarse meal forms.
3
Add egg yolk and 3 tablespoons cream.
4
Blend until moist clumps form, adding more cream if dough is dry.
5
Gather dough into ball.
6
Press enough dough into 10-inch-diameter tart pan with removable bottom to make 1/4-inch-thick crust.
7
Pierce crust all over with fork.
8
Chill at least 2 hours.
9
Cook butter in large skillet over medium heat until golden, stirring often, about 5 minutes.
10
Remove from heat.
11
Mix in almonds, sugar, and cinnamon.
12
Add flour and stir until moist clumps form.
13
Cool completely.
14
(Crust and streusel can be made 1 day ahead.
15
Cover separately and chill.)
16
Preheat oven to 375F.
17
Toss all ingredients in bowl to blend.
18
Let stand until filling looks moist, stirring occasionally, about 15 minutes.
19
Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes.
20
Remove from oven.
21
Reduce oven temperature to 350F.
22
Spoon filling into warm crust.
23
Crumble streusel over.
24
Bake until filling is bubbling and streusel is crisp and brown, about 1 hour.
25
Cool tart on rack 30 minutes.
26
Serve warm or at room temperature.

1625

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 3 tablespoons sugar, 1/4 teaspoon salt, 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, and more.

Yes, Rhubarb Tart with Brown Butter Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb Tart with Brown Butter Streusel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions