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    Home » Dessert Recipes

    Strawberry Rhubarb Tart

    Published: May 31, 2009 Last updated: Mar 17, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A quick and easy dessert recipe! A sweet and tart strawberry rhubarb filling tops a crisp and butter filo dough.
    Jump to Recipe
    Featured image for strawberry rhubarb tart.

    A sweet and tangy easy to make dessert recipe, this Strawberry Rhubarb Tart looks like something you would find in a pastry shop. This delicious recipe is perfect for bridal showers and baby showers!

    Rhubarb is one of my favorite ingredients to use and while the strawberries are the star of this show, the rhubarb jam complements it perfectly. 

    Featured image for strawberry rhubarb tart.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 🙋 FAQ's
    • 🍽 Serve with...
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    ✔️ It is as easy as laying out the filo dough and spreading the jam coated strawberries on top!

    ✔️This strawberry rhubarb tart is a low fat recipe with only 228 calories per serving and a perfect dessert for those on a lower calorie diet.

    ✔️It is very versatile and can be combined with any of your favorite fruits and jam.

    🥘 Ingredients

    Filo dough

    Unsalted butter

    Strawberries

    Ground cardamon

    Raspberry Rhubarb

    Sugar

    Sliced almonds

    Unbaked tart.

    🔪 Instructions

    1. Preheat the oven to 425 degrees F.
    2. Combine rhubarb jam and strawberries in a large bowl. Stir to coat the berries with the jam; set aside. Mix the sugar and cardamon together in a small bowl and set aside.
    3. Lie the phyllo phyllo dough out flat on a large baking sheet covered with parchment paper. Using a pastry brush cover the phyllo dough with 2 tablespoons of melted butter. Fold the edges of the dough up on all 4 sides, pinching it together to form a large tart shell.
    4. Sprinkle the dough with the sugar mixture. 
    5. Place the strawberry mixture in center of the dough being careful to keep the filling inside the edges. Sprinkle top of berry mixture with 1 tablespoon sugar and the sliced almonds.
    6. Bake the tart in oven for about 20 minutes, or until the dough has browned nicely. Cool completely on a wire rack.

    🥄 Equipment

    Large rimmed baking sheet

    Parchment paper

    Pastry brush

    Large bowl

    Small bowl

    Mixing spoon

    Rubber spatula

    Upclose image of baked tart.

    🥫Storage

    Store this tart in an air tight container on the counter for up to 4 days, in the fridge up to 1 week, and in the freezer up to 3 months.

    📖 Variations

    • Substitute any of your favorite berries for the fresh strawberries.
    • If desired, brush the edges of the tart with whisked egg to aid in browning the tart.
    • Substitute pie crust for the phyllo dough.

    💭 Tips

    Remove one package of Phyllo dough from the box and bring to room temperature before using.  It is best to not remove the phyllo dough from the wrapper until you are ready to assemble the tart.

    🙋 FAQ's

    What is the difference between filo dough and phyllo dough?

    Phyllo and filo dough are two different terms for the same product. 

    Can you use fresh rhubarb in place of the strawberries?

    Yes, but if you do, I recommend steaming the rhubarb for 8 minutes to soften it and increase the amount of jam to ½ cup to accommodate for the loss of sugar from the strawberries.

    A cut piece of strawberry rhubarb tart.

    🍽 Serve with...

    Enjoy this Strawberry Rhubarb Tart on it's own or topped with sweetened whipped cream or a scoop of homemade Rhubarb Ice Cream!

    Related Recipes

    Chicken Turnovers

    Strawberry Almond Cream Tart

    Mom's Rhubarb Sauce Recipe

    📖 Recipe

    Featured image for strawberry rhubarb tart.

    Strawberry Rhubarb Tart

    Shelby Law Ruttan
    A quick and easy dessert recipe! A sweet and tart strawberry rhubarb filling tops a crisp and butter filo dough.
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Desserts
    Cuisine American
    Servings 6
    Calories 228 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 5 sheets filo dough
    • 2 tablespoons unsalted butter
    • 1 quart strawberries washed, hulled and sliced
    • ¼ cup sugar
    • 1 teaspoon ground cardamon
    • 3 tablespoons strawberry rhubarb jam
    • 1 tablespoon sugar
    • ⅛ cup sliced almonds

    Instructions
     

    • Preheat oven to 425 degrees.
    • Stir jam into sliced berries and set aside. Mix sugar and cardamon and set aside.
    • Lie filo dough out flat on baking sheet (I covered mine with a slipmat) and using a pastry brush cover filo dough with the 2 tablespoons of melted butter. Fold edges of filo dough on all 4 sides.
    • Sprinkle entire filo dough (crust and center) with cardamon sugar. You may not use all of it. I did use most because my berries were tart and the jam wasn’t super sweet.
    • Place jam and berry mixture in center of dough being careful to keep inside of the edges. Sprinkle top of berry mixture with 1 Tablespoon sugar and the sliced almonds.
    • Bake in oven for about 20 minutes or until filo dough has browned nicely.
    • Enjoy plain or with some sweetened whipped cream or vanilla ice cream!

    Nutrition

    Calories: 228kcalCarbohydrates: 39gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 10mgSodium: 82mgPotassium: 302mgFiber: 4gSugar: 23gVitamin A: 136IUVitamin C: 94mgCalcium: 45mgIron: 1mg
    Keyword Strawberry Rhubarb Tart, Strawberry Rhubarb Tart with Filo Dough
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Lori

      June 18, 2022 at 9:47 pm

      It's called strawberry-rhubarb tart but there's no rhubarb listed in the recipe. What am I missing?

      Reply
      • Shelby Law Ruttan

        June 19, 2022 at 10:09 am

        My apologies Lori, I do mention in the post I used Strawberry Rhubarb Jam, that is where the rhubarb comes from. I updated the recipe card to make sure it is clear.

        Reply
    2. CaptnRachel aka Tha Pizza Cutta

      June 03, 2009 at 3:20 pm

      totally perfect summer dessert.

      Reply
    3. Kevin

      June 02, 2009 at 11:01 pm

      That is one nice looking strawberry tart! I like the use of the cardamom in it!

      Reply
    4. Olga

      June 02, 2009 at 10:54 pm

      so pretty!

      Reply
    5. the happy couple

      June 02, 2009 at 5:53 pm

      i can almost taste it! i love having another use of all these strawberries that seem to end up in my (reusable) grocery bag each week! thanks for the idea.

      Reply
    6. Carrian

      June 02, 2009 at 4:49 pm

      I love tarts because not only do they taste good, but they always look so sassy and beautiful.

      Reply
    7. Patsyk

      June 02, 2009 at 4:37 pm

      That is a perfectly gorgeous tart!

      Reply
    8. Rachel

      June 02, 2009 at 2:45 pm

      I've never made a tart, but this looks beautiful--a great summer dessert!

      Reply
    9. Aparna

      June 02, 2009 at 2:42 pm

      Shelby, your strawberry tart looks pretty amazing too.

      Reply
    10. Ingrid

      June 02, 2009 at 2:16 pm

      Now that's a glorious looking tart. Great photos, I love how you can see the sprinkling of cardamom sugar on the dough! YUM!
      ~ingrid

      Reply
    11. Creative One

      June 02, 2009 at 3:26 am

      The tart looks delicious. Your photos are wonderful.

      Reply
    12. Megan

      June 02, 2009 at 2:23 am

      Such a pretty and fresh looking tart!

      Reply
    13. NikiTheo

      June 02, 2009 at 1:37 am

      Did you separate each layer of filo dough, coat it w/ melted butter and layer it, or just use one layer of filo dough and coat that w/ butter before folding it and topping it?

      Reply
    14. Tangled Noodle

      June 02, 2009 at 12:19 am

      What a beautifully bright treat!

      Reply
    15. teresa

      June 01, 2009 at 7:29 pm

      Oh my goodness, this look awesome! I could eat this for breakfast, it's fruit right?

      Reply
    16. Jessie

      June 01, 2009 at 1:30 pm

      Your tart is just as good as Mouse's! I love the almonds you used too

      Reply
    17. natalia

      June 01, 2009 at 5:02 pm

      What a beauty ! It really makes me wish for some !!

      Reply
    18. Anna

      June 01, 2009 at 4:55 pm

      It looks delicious, I'm always a bit scared to use filo dough. But I will definitely going to try.

      Reply
    19. Pam

      June 01, 2009 at 3:10 pm

      I know what I am doing the next time I have strawberries - this look beautiful and delicious.

      Reply
    20. The Hungry Mouse

      June 01, 2009 at 2:14 pm

      Awww shucks, Honey! Thanks so much! I'm drooling over your pics. LOVE the almonds! And we're totally on the same wavelength lately...I just made some jam, too! 😀

      xoxo
      +Jessie

      Reply
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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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