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!
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
Super Easy Rhubarb Tarts take only a few ingredients and are pulled together in no time. A great recipe to celebrate rhubarb that your family and friends will love.
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
Anne says
These are SOO SO ADORABLE! I love that they’re easy but this means I can eat wayyy too many. But it’s got fruit so it’s healthy right? 😉
Catherine Sargent says
The tarts look so good and I like how easy they are to make. I don’t think I have ever had Rhubarb, but I would like to try it.
Jeanette says
Yum! All of these look delicious. I’ve made rhubarb jam before (mixed with strawberries to sweeten it), but these tarts and the bread look like something else I need to try! I love the tartness of rhubarb as well as the beautiful color!
Pam says
I don’t think I have ever had a rhubarb tart before. This recipe looks yummy though!
Robin Masshole Mommy says
This sounds like a yummy summer treat. I have never had a rhubarb tart before 🙂
Kelly Hutchinson says
I have never had rhubarb before! These tarts looks just heavenly.
Kristi says
Yum! One of my favorite things about summer… Rhubarb! Love to try new things with it.
Kathy says
All of those look amazing! I have to say that the loaf looks the best. I would love to try it out sometime. I bet it’s going to be so good!
Audrey says
Oh my gosh these tarts look amazing!! I have not had Rhubarb in so long this wold be perfect for a summer get together
Reesa Lewandowski says
Rhubarb is something that I have never tried before, but those tarts look really good! I will have to make it a priority to make these.
Amanda West says
Those tarts are beautiful! They look like you spent a lot of time on them
Pamela King says
I’m reading this and looking at those delicious looking tarts and realize I’ve never had rhubarb before. Hmmm, I may have to eat some soon.
Alicia says
I love these tiny tarts. They looks so cute mini size 🙂 Perfect dessert as we head into back to school season!
Ann Bacciaglia says
All of these desserts look amazing. I will have to start with the Rhubarb Strawberry Sour Cream Pie. Then the tarts.
Tammi Roy says
I love rhubarb. These recipes all look delicious. I will have to get the ingredients I need to make the tarts this weekend.
Liz Mays says
I want that kind of rhubarb in my yard. I am a HUGE rhubarb lover, and all of your desserts here look glorious!
janis says
I love how cute these mini rhubarb tarts are! The mint leaf on top was a great touch too.
Elizabeth Lampman says
I have a ton of Rhubarb I need to use up. I will have to try the tart recipe tomorrow. The kids are going to love them.
Gail says
Can these be frozen
Tara Noland says
I would just freeze the filling not the whole tart and make them fresh.
Barb Haug says
Can you use frozen rhubarb for the tarts
Thanks for your reply.
Tara Noland says
I would say yes because you are making the filling separately and you can cook it to the right consistency then.
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!!
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!!
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.
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!!
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!!
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!!
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!
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.
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