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Strawberry Rhubarb Tarts

June 15, 2018 by Naomi Andres 20 Comments

Strawberry season is upon us and what better way to enjoy the delicious, sweet berries of June than by pairing them with tart rhubarb and making these elegant little Strawberry Rhubarb Tarts!!

Strawberry Rhubarb Tarts

This homemade strawberry rhubarb pie filling is super easy to make and only requires 5 ingredients!!  I also use fresh rhubarb and strawberries in this filling to create the perfect sweet/tart balance with lovely, in-season fruit!!  So yum!!

This recipe calls for storebought unsweetened tart shells, but you can, of course, make your own pie crust tart shells at home.  I love using storebought shells because they are very convenient as you can whip up a batch of tarts in a few minutes for a quick and easy dessert without having to deal with any fussy pie crust!  Check out my recipe for Butter Tarts for another easy dessert recipe that can be thrown together in under 20 minutes!

Strawberry Rhubarb Tarts

Stay tuned for a fun birthday themed recipe later this month, as Knead Some Sweets is turning 1 year old this month!!  🎂 I can't believe I've been doing this for 1 year already!! I have learned SO much about blogging over the past year an look forward to what this next year holds!  Thank you so, so much to all of my amazing, supportive readers for reading my ramblings and making my recipes!! ❤ xoxo

Strawberry Rhubarb Tarts
Print Recipe
5 from 4 votes

Strawberry Rhubarb Tarts

This homemade strawberry rhubarb pie filling is super easy to make and only requires 5 ingredients!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 18 tarts
Author: Naomi Andres

Ingredients

  • 18 unsweetened store-bought tart shells (or homemade)
  • 1 ½ cups chopped fresh rhubarb
  • 1 ½ cups chopped fresh strawberries
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  • Preheat the oven to 375℉.  Arrange the unbaked tart shells on a large baking sheet and bake for 15 minutes in the preheated oven.  While the tart shells are baking, prepare the filling:
  • In a medium-size saucepan, stir the chopped rhubarb, sugar, and cornstarch until the rhubarb is coated.  Add in the water and turn the stove on to medium heat.  Cook the mixture for about 5 minutes, bringing it to a simmer, then add the chopped strawberries and cook on low for about another 5 minutes, stirring frequently.  Turn off heat and let stand until ready to fill the tart shells.
  • When the tart shells are done baking after about 15 minutes in the oven, take them out and distribute the prepared filling evenly between all 18 shells.  Place the tarts back in the oven and bake for about 20 more minutes.  Let the tarts cool and serve with whipped cream. Enjoy!

Love and cookies,

Naomi

Strawberry Rhubarb Tarts
If you make these Strawberry Rhubarb Tarts, I’d love to see pictures of your creations on Instagram, Facebook, and Twitter! Hashtag them #kneadsomesweets!

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Meet the Author

Hi, I’m Naomi! Recipe developer, photographer, and blogger behind Knead Some Sweets. Read More...

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Comments

  1. Erin Wilson

    June 20, 2022 at 5:07 am

    Anyone know if I can freeze these tarts?

    Reply
    • Naomi Andres

      June 20, 2022 at 7:16 am

      Hi Erin! Thanks for your comment, while I haven’t tried it myself, I think you should be able to freeze these tarts.

      Reply
  2. Diane

    June 18, 2022 at 9:13 am

    Can I use frozen strawberries and fresh rhubarb? What do I have to change.

    Reply
    • Naomi Andres

      June 18, 2022 at 9:43 am

      Yes, that would work! No need to change anything except the cooking time would be a little longer to melt the strawberries. Hope this helps!

      Reply
  3. Brittney

    June 05, 2022 at 4:06 pm

    These turned out amazing! So delicious. I topped them with a tasty crumble to add a bit more texture, (plus who doesn't love crumble?!) and they were just perfect. I dont think any tarts will make it through the night lol I may be making more this week. Thanks for sharing the recipe!

    Reply
    • Brittney

      June 06, 2022 at 2:54 pm

      My kids liked them so much, I made another batch tonight 🙈 lol

      Reply
  4. Brenda

    July 11, 2020 at 7:27 am

    Could you freeze the filling to use later on in the winter?

    Reply
    • Naomi

      July 11, 2020 at 11:57 am

      I haven’t tried it myself but I think it could freeze well. Please let me know how it goes if you try it!

      Reply
  5. Taryn

    July 06, 2020 at 11:09 am

    These were the perfect way to use up some of the last rhubarb from our garden. Fast, easy, and delicious! 😋 I didn't bake them for the full 20 minutes the second time around since the shells were already turning brown, but that just meant they were ready to eat even sooner! 😁

    Reply
    • Naomi

      July 07, 2020 at 10:56 am

      That sounds great, Taryn! I'm so glad you enjoyed this recipe!

      Naomi

      Reply
  6. Lorna Clayton

    June 25, 2020 at 6:18 pm

    just made these,,,they were the best! thank you for sharing your recipe!

    Reply
    • Naomi

      June 26, 2020 at 3:49 pm

      That's great to hear, Lorna!! Thank you for taking the time to leave a review!

      Naomi

      Reply
  7. Natalie

    April 27, 2020 at 6:24 am

    Hi Naomi
    Could I use frozen rhubarb? I have just the perfect amount in the freezer and tart shells as well - just chop them smaller maybe? Or defrost and drain?
    Thanks
    Natalie

    Reply
    • Naomi

      April 27, 2020 at 7:58 am

      Hi Natalie,
      I think frozen rhubarb would work just fine in this recipe! No need to defrost!

      Let me know how it goes!

      Naomi

      Reply
  8. Mrs. J

    June 16, 2018 at 12:12 pm

    I have rhubarb and strawberries on hand . . . off to buy some tart shells to make these.
    Oh, and thank you SO much for the gorgeous cupcakes you brought to grad last night!

    Reply
    • Naomi

      June 16, 2018 at 4:59 pm

      So glad to hear that, Mrs. J, I hope you enjoy them!

      Thank YOU for asking me to make them! ☺️ It was truly my pleasure! 💗

      Naomi

      Reply
  9. Lieya

    June 15, 2018 at 11:54 am

    Can't wait to make that! We have tons of rhubarb in our garden right now and that looks like a great way to use some of it!

    Reply
    • Naomi

      June 16, 2018 at 4:54 pm

      Let me know when you make them!!

      Reply
  10. Isabel Olivetti

    June 15, 2018 at 9:31 am

    Yummm that looks amazing!

    Reply
    • Naomi

      June 16, 2018 at 4:54 pm

      Thanks, Isabel!

      Reply

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