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Dessert Recipes

Our Rhubarb Tart Recipe Is a 5-Ingredient Dessert Sensation

Baked pie crust squares and store-bought strawberry jam make preparing this treat a breeze

Love baking up a seasonal sweet treat? If so, this Rhubarb Tart recipe is the perfect fit for you! It uses fresh rhubarb, which is in season typically from April to July, and pairs it with sugar and strawberry jam for a sweet yet tart fruit center. The crust consists of baked pie crust squares, which offer a flaky texture and buttery flavor. Once baked, each tart gets a sprinkling of crunchy and nutty pistachios. It’s a baked treat that’s easy to whip up and wows guests every time!

Since this recipe uses 5 ingredients, you can mix-and-match them as needed. For an extra layer of rhubarb goodness, use strawberry-rhubarb jam in place of regular strawberry jam. You can top the tart with another nut variety such as chopped almonds, hazelnuts or pecans. Plus, tossing the rhubarb in light brown sugar provides it with a rich caramel flavor.

Tell us your favorite way to cook or bake with rhubarb in the comments!


8 servings

Total Time

Prep Time


  • 1 lb. trimmed rhubarb, cut into 2½"-long pieces
  • ⅔ cup sugar
  • ½ cup strawberry jam
  • 8 (3") baked pie crust squares
  • ¼ cup chopped pistachios, toasted


• Heat oven to 400°F. Arrange rhubarb in single layer in 13"x9" baking dish; sprinkle with sugar. Cover with foil and bake 10 min. Uncover; bake until tender, about 10 min. Let cool. Stir strawberry jam, then spread 1 Tbs. over each pie crust square. Dividing evenly, arrange rhubarb over each crust square. Sprinkle with pistachios.


  • Calories: 358
  • Fat: 16 gram
  • Saturated Fat: 7 gram
  • Protein: 3 gram
  • Carbohydrate: 50 gram
  • Fiber: 1 gram
  • Sugar: 25 gram
  • Sodium: 276 mg
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