Rhubarb Tart with Brown Butter Streusel
Delight your taste buds with this Rhubarb Tart featuring a luscious filling of vibrant, tangy rhubarb balanced by a buttery, caramelized brown butter streusel topping. Nestled within a crisp, golden pastry crust, this tart combines the richness of nutty brown sugar with the refreshing zing of seasonal rhubarb, creating a show-stopping dessert perfect for spring and summer gatherings. The homemade streusel, infused with cinnamon and browned butter, adds irresistible depth of flavor and texture to every bite. With its stunning presentation and irresistibly sweet-tart profile, this Rhubarb Tart with Brown Butter Streusel is sure to impress both family and guests alike. Serve it warm or at room temperature for a versatile treat that pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for lovers of seasonal desserts, fruit tarts, and buttery streusel creations!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 cups Unsalted butter (cold, cut into cubes)
- 3 tablespoons Cold water
- 4 cups Rhubarb (chopped into 1/2-inch pieces)
- 0.75 cups Granulated sugar (for filling)
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.25 cups Unsalted butter (for streusel)
- 0.5 cups Brown sugar
- 0.75 cups All-purpose flour (for streusel)
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom and set aside.
In a bowl, combine 1 1/4 cups of all-purpose flour and 2 tablespoons of granulated sugar for the crust. Cut in 1/2 cup of cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add 3 tablespoons of cold water, one tablespoon at a time, mixing until the dough starts to come together.
Press the dough evenly into the prepared tart pan, covering the bottom and sides. Prick the base with a fork to prevent bubbling. Place in the freezer for 10 minutes to chill.
While the crust chills, make the filling. In a medium bowl, toss 4 cups of chopped rhubarb with 3/4 cup of granulated sugar, 2 tablespoons of cornstarch, and 1 teaspoon of vanilla extract until evenly coated. Set aside.
To prepare the streusel topping, melt 1/4 cup of unsalted butter in a saucepan over medium heat. Cook until it turns a golden brown color and begins to smell nutty, about 3-4 minutes. Remove from heat and let cool slightly.
In a separate bowl, mix 1/2 cup of brown sugar, 3/4 cup of all-purpose flour, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Pour the browned butter over the mixture and stir with a fork until crumbly.
Remove the crust from the freezer and spread the rhubarb filling evenly across the base.
Sprinkle the brown butter streusel over the rhubarb filling, ensuring it covers the surface evenly.
Bake the tart in the preheated oven for 40-45 minutes, or until the crust and topping are golden brown and the rhubarb is bubbling and tender.
Allow the tart to cool in the pan for at least 15 minutes before removing to slice and serve. The tart can be enjoyed warm or at room temperature!
Nutrition Facts
Calories |
3333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 475.3 g | 173% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 253.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 663 mg | 51% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
