If you like the way rhubarb brings out the best in strawberries, then you’ll love these strawberry rhubarb tarts! The pie crust is flaky, tender, and buttery, and the individual portions are adorable!

Strawberry Rhubarb Tarts by BakingAMoment.com

Hello, everyone!  Welcome to my new blog!  This is my first post on Baking A Moment.  I’m looking forward to sharing lots of terrific recipes with you!

If you love desserts, and you love to bake, and you love some good eye candy, then you and I have a lot in common.  We should totally get to know each other!  You can get all the dirt on me here.

Strawberry Rhubarb Tarts by BakingAMoment.com

I am a big fan of strawberry rhubarb anything.  I just love how the tart, almost floral rhubarb brings out the best in strawberries.  I only just tried it for the first time a few years ago!  When I finally did, it became an instant favorite, and I try to make at least one strawberry rhubarb recipe every spring.

I am also a big fan of individually portioned desserts.  I just think they are so much easier to keep around!  I hate when a big ol’ half-eaten pie takes up the whole bottom shelf of my fridge.

Since we’re spilling all sorts of secrets I’ll also tell you that I have a very special pie crust recipe.  It’s so tender-flaky buttery-delicious, and it never fails.  If you laminate the dough, or fold it over on itself a few times while rolling it out, it creates lots of gorgeous layers that just shatter into melt-in-your-mouth goodness.

How to Make Pie Crust

How to Roll Out Pie Dough

But enough about crust.  Lets talk filling.  After the first time I had stawberry rhubarb pie, I wanted so badly to recreate it.  Tragically, I had many failed attempts.  I thought I could just toss a mess of fruit into a pie shell and bake it up, just like I’d do with an apple pie.  It was a hard lesson learned:  you have to respect the berries, people.  Strawberries are not apples, ok?  Apples are rough and tumble, they don’t mind getting knocked around a bit, they like running around in the back yard playing football in November with no jacket on.  They’ll take that 350 degree heat without complaining.

Strawberry Rhubarb Tarts

Not strawberries.  They are the princesses of the fruit pie world.  They need to be coddled.  You have to handle them gently.  They like to go shopping and have a salad for lunch and then go for mani-pedis.  If you try to bake them in the oven you’ll never hear the end of it.  They weep out all their juice and then sulk at you all flaccid and anemic.  They get really catty and sabotage that gorgeous flaky pie crust you worked your dang tail off for.

Strawberry Rhubarb

I don’t even bake the strawberries.  I’ve had enough of their nonsense!  I pre-bake the tart shells, stew the rhubarb, and fold freshly chopped berries into the thickened rhubarb compote.  It makes them all sweet and glossy, and everybody is just so nice and happy!

Strawberry Rhubarb Tarts

And truly, I don’t really think there’s much you can do to improve upon a fresh, ripe strawberry in June.  The less you do to it the better!

Strawberry Rhubarb Tarts

I hope you enjoyed my first post on Baking A Moment!  If so, I’d love it if you’d show a little comment love… or maybe even a “Like” on my Facebook page…?

Strawberry Rhubarb Tarts by BakingAMoment.com

As an amazon associate I earn from qualifying purchases.

5 from 3 votes
Strawberry Rhubarb Tarts by BakingAMoment.com
Strawberry Rhubarb Tarts
Prep Time
25 mins
Cook Time
35 mins
Chill Time
1 hr
Total Time
2 hrs

If you like the way rhubarb brings out the best in strawberries, then you’ll love these strawberry rhubarb tarts! The pie crust is flaky, tender, and buttery, and the individual portions are adorable!

Course: Dessert, Snack
Cuisine: American
Keyword: strawberry rhubarb tarts
Servings: 24 tarts
Calories: 89 kcal
For the crust
For the filling:
  • 3 cups fresh rhubarb, roughly chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 16 ounces fresh strawberries, washed, hulled, and diced
  • 1/2 cup sweetened whipped cream (optional)
For the crust:
  1. Whisk the flour and salt together in a large bowl, then cut the shortening into the flour mixture until it resembles coarse meal.

  2. Slice the butter thinly, and toss the slices in the flour mixture to coat.
  3. Add in the ice water, a tablespoon at a time, until the dough begins to come together in a ball.

  4. Wrap the dough tightly and chill for 30 minutes.

  5. Sprinkle work surface and rolling pin with flour and roll the dough to 1/2-inch thickness. Fold in thirds, and roll to 1/2-inch thick again. Turn 90 degrees, and repeat one more time. Wrap and chill for 30 minutes.
  6. Roll out the dough to 1/8-inch thick, cut 4-inch diameter rounds with a biscuit cutter, and lay the rounds over the backside of a muffin tin and prick with a fork.

  7. Bake for 30 minutes at 350 degrees F.

For the filling:
  1. Combine the rhubarb with the sugar and cornstarch, in a small saucepan and cook over medium heat until the rhubarb is soft and the compote is thickened.

  2. Cool completely, then fold in fresh strawberries.

Assemble the tarts:
  1. Spoon a few tablespoons of filling into each tart shell and top with sweetened whipped cream.
Recipe Notes

Pie Crust Recipe Adapted from BakeAt350.

Nutrition Facts
Strawberry Rhubarb Tarts
Amount Per Serving
Calories 89 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 50mg2%
Potassium 82mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 85IU2%
Vitamin C 12mg15%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.