• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Knead Some Sweets
  • Home
  • Recipe Index
  • Contact
  • About Me
Home » Pastry & Pie » Strawberry Rhubarb Tarts

Strawberry Rhubarb Tarts

Published: Jun 15, 2018 · Modified: Mar 4, 2021 by Naomi Andres · 22 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!!

Jump to Recipe Print Recipe
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

Strawberry Rhubarb Tarts

Naomi Andres
This homemade strawberry rhubarb pie filling is super easy to make and only requires 5 ingredients!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 18 tarts

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!
Keyword strawberry rhubarb tarts, tarts
Tried this recipe?Let me know how it was!

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!

Share this:

  • Facebook
  • Twitter
  • Pinterest
  • Email

Related

More Pastry & Pie

  • slice of chocolate cream pie with whipped cream on top
    Chocolate Cream Pie
  • slice of apple pie with vanilla ice cream on top
    Best Apple Pie Recipe
  • Blueberry Custard Tarts on a wire rack
    Blueberry Custard Tarts
  • slice of Oreo Cream Pie
    Oreo Cream Pie

Meet the Author

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

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Marsha

    August 23, 2023 at 3:34 am

    These tarts look amazing. Very confused why do you prebake the store bought shells for 15 minutes. The edges are going to turn so dark and bake again with the filling. Do you cover with foil. I am asking as yesterday I used the same tart shells to make lemon tarts and pre baking for 7 minutes the shells were starting to brown. Are you afraid of a soggy crust..

    Am I understanding the recipe or is the pre baking just for homemade shells

    Also can you use both frozen strawberry and rhubarb.

    Very excited to hear your response as these are going to look amazing on my upcoming dessert buffet

    Reply
    • Naomi Andres

      August 30, 2023 at 2:33 pm

      Hi Marsha,

      Since the filling is pre-cooked, I developed this recipe with the step to pre-bake the frozen unbaked tart shells to ensure they get a golden colour and are cooked through without being soggy. I have never experienced them browning too dark even during this baking time. Feel free to try the recipe without the pre-baking if you think your oven will make them too dark in that time. Let me know how it goes!

      And yes you can use both frozen strawberries and rhubarb.

      Naomi

      Reply
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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

Primary Sidebar

Welcome!

Hi, I’m Naomi! Home baker, recipe developer, food photographer, and blogger. read more about me here!

Social Media

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Top Recipes

  • Chewy Coconut Oatmeal Cookies
  • Jalapeño Cheddar Scones
  • Maple Cinnamon Overnight Oats
  • Apricot Thumbprint Cookies
  • Mini New York Cheesecakes
  • Mini Pumpkin Cupcakes

Footer

↑ back to top

About Naomi

Privacy Policy

Contact

Copyright © 2023 Knead Some Sweets

 

Loading Comments...