Rhubarb & Cherry Tart
Prep time
Cook time
Total time
A simple spring-inspired tart made with fresh rhubarb and last summer's frozen cherries.
Serves: 10-12 servings
For the Crust:
  • 1¼ cup all-purpose flour
  • 2 tablespoons brown sugar
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, chilled
  • 1 egg yolk
  • ¼ cup cold water
For the Tart Filling:
  • 2½ cups fresh rhubarb, sliced into 1-inch pieces
  • 2½ cups fresh or frozen cherries
  • 1 cup brown sugar
  • 2 tablespoons + 1 teaspoon cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • raw sugar, for sprinkling (optional)
  1. First, make your tart crust. Whisk together your flour, brown sugar, and salt. Cube your butter, then use your hands to work the butter into the flour until coarse, but not perfect, crumbs have formed. Use a wooden spoon to beat in the egg yolk, then gently mix in the water, until a soft dough has formed. Wrap the dough in plastic wrap and chill in the freezer for 15-20 minutes.
  2. While the dough chills, make your filling. Combine your sliced rhubarb, cherries, brown sugar, cornstarch, salt, and cinnamon in a large bowl. Mix gently, and set aside to allow the flavor to meld and juices to form.
  3. When your dough has firmed up, grease and/or butter a 10-inch springform pan (you can also use a deep-dish 9-inch pie dish). Roll your dough out and gently place it into your pan or dish, pressing the sides up against the walls of the dish or pan. Place back in the freezer for 15-20 minutes to firm up.
  4. When you're ready to bake, preheat your oven to 375 degrees F. Remove your prepared crust from the freezer and place your filling inside. Bake for 1 hour and 20 minutes or so, until the crust is mostly set but still a tad bit wiggly, and the crust is a deep golden brown.
  5. Allow the tart to cool for 30 minutes, then release it from the springform pan (if using, otherwise just keep it in the pie dish), then let it cool for at least another 90 minutes before slicing and serving. Before serving, you can sprinkle the top of the tart with a bit of raw sugar, for decoration, if you like. This goes incredibly well with some whipped cream or vanilla ice cream, or even with a cup of black coffee for breakfast.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2016/05/25/cherry-rhubarb-tart/