Raspberry Rhubarb Tart

I have been enjoying all of the seasonal produce we have been harvesting lately.  The weekend we went blueberry picking, we also picked raspberries and rhubarb.   Raspberries can spoil pretty quickly, so I needed to think of something fast to do with them.  My husband, Dave, asked if we could do something like we did with the gooseberries and make a tart?  Yes, yes we can and it will probably be awesome.

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It turned out amazing and within a few hours it was almost halfway gone!

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If you have raspberries and rhubarb on hand that you were wondering what to do with, I highly suggest you try making this–you won’t regret it!

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Raspberry Rhubarb Tart


For the Filling:

1 Cups Raspberries

1 Cup Chopped Rhubarb

3 Eggs 1/2 Cup Sugar

1 tsp Vanilla Extract

1&1/4 Cup Heavy Cream

Confectioners’ sugar, for dusting

For the pastry:

3/4 Cup Unbleached all-purpose flour

1/4 Cup Sugar

5 Tbls Very Cold, Unsalted Butter

1 Egg Yolk

A little bit of ice cold water (around two tablespoons or so)


Preheat Oven to 355°F.

Process flour and sugar in a food processor for a few pulses. Chop the cold butter into chunks and add to the flour and sugar. Pulse until the mixture resembles breadcrumbs and put the mixture into a mixing bowl. Set aside.

Mix the egg yolk with the ice cold water, add to flour mixture and mix with your hands until pastry can be formed into a soft ball. Lightly flour a rolling pin and roll dough out on a floured surface, large enough to cover a 10″, butter greased, tart pan or pie pan. Chill in the refrigerator for about 30 minutes.

In a medium sized bowl, mix the eggs, sugar, heavy cream and vanilla extract. Set aside.

Remove pastry from refrigerator and pierce the base several times with a fork. Cover dough with parchment paper and pie weights or rice and blind bake for 10-15 minutes or until the crust is golden. Remove from the oven (leaving the oven on), remove the paper, pastry weights or rice and let cool slightly.

Fill pastry shell with raspberries and rhubarb and pour over the egg filling. Bake for 30-40 minutes until center is just firm. Dust with confectioners’ sugar and serve chilled with whipped cream. Enjoy!

5 Comments Add yours

  1. Yum looks delicious and perfect for a summer treat Stacia 😄

    Liked by 1 person

    1. Stacia May says:

      It’s quite good! Thanks!

      Liked by 1 person

  2. J | Beauty's Expert Amateur says:

    Oh goodness, your photos always make my mouth water. Those raspberries are looking fresh! x

    Liked by 1 person

    1. Stacia May says:

      Thanks! Those raspberries (and the rhubarb) are just picked!

      Liked by 1 person

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