Do you have rhubarb in the yard or freezer? Well, get it in the kitchen to make these Super Easy Rhubarb Tarts!! I adore the flavor of rhubarb in many recipes.
It is unique and somewhat of a treat because it is not readily available all year round. These tarts along with a couple of other recipes that I will show you, will have you enjoying rhubarb for as long as you can! Also, try our new Old-Fashioned Rhubarb Pudding Cake too for another delightful treat, or our No-Bake Raspberry Tart, which is a show-stopper.
I am blessed to have a ruby red varietal of rhubarb that makes the prettiest of desserts!!
The stalks aren’t as tall or wide as some kinds of rhubarb but they are deep crimson in color, hence making your desserts gorgeously colored.
These tarts take very few ingredients to make. Plus everything can be made ahead and then they are assembled and served. I liked doing it this way to keep everything fresh!
I recently also made this amazingly moist and delicious Old Fashioned Rhubarb Loaf. The loaf is nice and moist from the inclusion of sour cream. In addition it will take you from breakfast to dessert!!
Our Rhubarb Strawberry Sour Cream Pie has been a hit in this household for years. It is luscious and creamy with a crunchy topping. The sour cream adds so much to this pie, as a result making it a real show stopper.
Our most popular recipe though by far has been these Rhubarb Dream Bars. These bars are very easy to make also and they are pretty in pink for a scrumptious summer treat!
Super Easy Rhubarb Tarts
Video
Ingredients
Filling
- 3 cups diced rhubarb
- 1 Tbsp. cornstarch
- 3/4 cup sugar
Tarts
- 1 pkg. 12 frozen tart shells baked according to pkg. and cooled
- Whipped cream
- Small basil or mint leaves
Instructions
- For the filling add the rhubarb, cornstarch and sugar to a small saucepan. Cook stirring occasionally until the rhubarb breaks down, about 5 min. Set aside to cool and then refrigerate.
- When ready to serve, fill each tart with about a heaping tsp. of rhubarb, dividing among the 12 tarts. Top with whipped cream and a small basil or mint leaf.
Comments & Reviews
Judy says
Can I baked the shells then make filling cool put in baked tart shells and freeze
Ken Noland says
I have never done that before, but if you are making them ahead of time to freeze and serve later I would make and freeze the filling and then thaw the filling and bake the tart shells when you are serving them.
Carol says
I have stewed some rhubarb and frozen it. Can I thaw it, add the corn starch and cook til it thickens, and then fill and bake tarts?
Tara Noland says
Just cook it with the cornstarch and then add it to the tart shells after they are baked. You don’t bake them with the filling in them. I presume you added sugar.
Elaine Sutherland says
Thank you so very much I have a large patch of rhubarb that I keep coming in all summer. I’m always looking for new recipes!
Tara Noland says
You are so welcome, enjoy! Check out all of our rhubarb recipes here. https://noshingwiththenolands.com/#growMeSearch=rhubarb
Donna says
I made the rhubarb tarts the other day. Amazing!!! Super easy recipe and just the right amount of sweetness to balance the tartness of the rhubarb. Highly recommend it!
Tara Noland says
So glad you loved them, thanks for telling me.
Alfrieda Saksena says
I followed your recipe for the Rhubarb tartlets and the Rhubarb loaf,I have to tell I was at a Christening party and these were my contribution,I was mingling as you do and after a while went to get some dessert 🍨 I couldn’t believe that all my contribution was gone,I’ve been inundated with calls asking for the recipe, so thankyou for sharing.
Ken Noland says
Thanks for your comment. So glad everyone enjoyed your baking!
Kris says
Made these and they were very easy, and tasted great! We love rhubarb in any for and I have 18 plants do we eat a lot of rhubarb. I make cake, sauce, jam, and now tarts!
Tara Noland says
So glad you loved them, I love how easy this recipe is!!
Dee Gaspar says
If I want to freeze the tarts, should I make the filling and freeze it. Then thaw the filling and fill the tart shells and bake when ready to eat them OR follow the recipe, bake tarts and freeze the completed tarts and thaw them when read to eat them.
Tara Noland says
You can make the filling ahead of time and freeze. Then when ready to eat thaw the filling, bake the tarts and then fill. You don’t bake the filling and tarts together. Enjoy!!
Bonnie says
Just made these with fresh picked rhubarb from the garden today. Delicious
Thank you
Tara Noland says
You are welcome. I love how easy these are!!
Marilyn Ransberry says
It says a tsp of rhubarb in the recipe. I think you must have meant tbsp.
Tara Noland says
I do usually use a teaspoon to fill them but put a big dollop.
Karen says
Rhubarb is not usually that red. When I cook mine down it has a greenish yellow color.
Tara Noland says
It really depends on the variety of rhubarb you have. Mine is deep red/burgundy. I will be adding a video soon and this new rhubarb comes out purple like blueberries!! It doesn’t add sweetness just color to the dessert.
Karen says
Thanks. We don’t have that verity here in Michigan. I thought of adding food coloring but I was a little afraid of what color might come out. Thanks again.
Tara Noland says
Have a poke around at farmers markets you may be surprised what you find. Cheers!!
Sharon Trout says
Has anyone actually made these?
Tara Noland says
I have many times and there are also 39 reviews with the stars on the recipe card. So good and so easy!!