Strawberry Rhubarb Almond Tart

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Believe the hype. Strawberry and rhubarb baked together is one of those rare and special food pairings. This was my first time baking with rhubarb, and I’m pretty much obsessed with it now. That it isn’t easy to come by and has a very short season makes it all the more special. If you can get your hands on some rhubarb, do yourself a favor and make this tart!


Tart is truly an appropriate word when it comes to describing rhubarb. While cooking it in a pot with some sugar, I discovered this magical window where the rhubarb finally softens, but is still bursting with juiciness and vibrant flavor. Keep on cooking and you’ll have something more akin to jam, which is delicious in its own right. I’ll now be adding rhubarb to many of my goodies whenever I have it on hand!


Pairing rhubarb with strawberries works well for many reasons. First, rhubarb is difficult to find and expensive. Second, a lot of rhubarb that you do find may not be all the way red. So, the strawberries also lend their lovely red color to the tart.

I made my basic almond crust in a 9 inch tart pan with a removable bottom. I baked the crust for about 10 minutes before adding the filling, and then I baked it for another 25 minutes or so. The key is to not overcook the rhubarb before putting it in the tart, since it will continue to cook while it’s in the oven! Cook the rhubarb just until it begins to soften. Then, immediately remove it from the stove and stir in the strawberries and remaining ingredients.

Happy baking everyone, and have a wonderful 4th of July weekend!

Strawberry Rhubarb Almond Tart
Author: Vallery
Prep time:
Cook time:
Total time:
Serves: 8 servings
  • 1/2 cup almond flour
  • 3/4 cup all purpose flour
  • 1/3 cup powdered sugar
  • 1 stick unsalted butter, cold, cut into 1/2 inch pieces
  • 12 ounces rhubarb, chopped at a diagonal
  • 8 ounces strawberries, hulled and quartered
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon corn starch
  2. Combine the almond flour, flour and butter using a pastry cutter, food processor, or the paddle attachment of your stand mixer until the mixture is crumbly.
  3. Press the mixture into a 9 inch tart pan with a removable bottom. Chill in the refrigerator for approximately 30 minutes.
  4. Preheat the oven to 350 F. Once chilled, bake the tart crust for about 10 minutes. It should not be brown. Remove and allow to cool on a wire rack.
  6. Meanwhile, prepare the filling. Add the sugar and rhubarb to a pot over low heat and stir. Cook until the rhubarb just starts to break down. Remove the pot from the stove and stir in the strawberries, lemon juice and corn starch. The filling will have a fair amount of liquid.
  7. Scoop the filling (leaving as much liquid as possible) into the crust, and bake for an additional 25 minutes. Remove from the oven and let cool on a wire rack for at least 5 minutes.
  8. Cut into pieces and serve. This can be stored in the refrigerator in a closed container for up to three days.


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  • thebakeawayblog SAYS | July 7, 2016

    looking so perfect!!!

    • Foodie In New York SAYS | July 7, 2016

      Thank you!! I brought it to work and everyone loved it 🙂

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about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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