This Strawberry Rhubarb Tart is an easy, rustic dessert made with flaky filo dough, fresh strawberries, and a touch of strawberry rhubarb jam for just the right balance of sweet and tart. It's the kind of dessert that looks special but comes together without much effort.
I love desserts like this when strawberries are in season, but I've made it year round with great results. It reminds me of the simple fruit tarts my grandmother favored, like this Rustic Strawberry Rhubarb Custard Galette, nothing fussy, just good ingredients doing their job.
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Why You'll Love This Strawberry Rhubarb Tart
Easy prep: this tart uses store-bought filo dough and a simple fruit filling keeping prep time short.
Rustic style: the free-form shape gives it that relaxed, bakery-style look without worrying about perfection.
Seasonal flavor: fresh strawberries paired with strawberry rhubarb jam make this a spring and summer dessert that still works any time of year.
Light texture: crisp and filo pastry keeps the tart light, not heavy, even after dessert.
Key Ingredients for Strawberry Rhubarb Dessert
See the recipe card below for a full list of ingredients and instructions.
- Filo dough: creates a thin, flaky crust without making or chilling pastry dough.
- Strawberries: fresh berries bring natural sweetness and juicy texture.
- Strawberry Rhubarb Jam: adds edpth of flavor and that classic strawberry-rhubarb pairing.
- Cardamom: a small amount adds warmth that pairs nicely with fruit.
- Butter: helps the filo bake up crisp and golden.
- Sliced almonds: add a light crunch and a subtle nutty finish.
Ingredient Substitutions
- Swap strawberry rhubarb jam with raspberry, apricot, or mixed berry jam.
- Use blueberries or sliced peaches in place of strawberries when in season.
- Replace sliced almonds with chopped pecans or walnuts for a different texture.
Variations
- Mixed Berry Twist: substitute the sliced strawberries with a combination of raspberries, blueberries, and blackberries for a deeper color and more complex berry flavor.
- Peach Ginger Delight: replace the strawberries and jam with sliced peaches and apricot preserves, then swap the cardamom for ground ginger to create a warm, summery profile.
- Savory Nut Crunch: use chopped pecans or walnuts instead of almonds and add a light sprinkle of coarse sea salt over the top to balance the sweetness of the fruit.
Tips for Working with Filo Dough
- Keep unused fillo covered with a dampt woel so it doesn't dry out.
- Layer the filo sheets, brushing lightly with melted butter between layers for the best texture.
- Don't worry if the edges look uneven. This rustic strawberry rnubarb tart is meant to look casual.
Frequently Asked Questions
Phyllo and filo dough are simply different spellings for the same paper-thin pastry dough.
You can use fresh rhubarb, but steam it for 8 minutes first and increase the jam to ½ cup to balance the tartness.
To keep the bottom crisp, avoid over-filling with juicy fruit and bake the tart on a preheated baking sheet or pizza stone.
How to Store and Reheat
Store leftover tart covered in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for about 8-10 minutes to help the filo crisp back up. Avoid the microwave, as it softens the crust.
Serving Suggestions
Serve this Strawberry Rhubarb Tart slightly warm topped with sweetened whipped cream or a scoop of homemade vanilla bean ice cream.
More Easy Strawberry and Rhubarb Desserts You'll Love
If you enjoy this tart, you might like my Strawberry Almond Cream Tart or this Strawberry Rhubarb Pudding Cake. This Strawberry Rhubarb Compote is delicious over ice cream or alongside your favorite grilled meat. This Rhubarb Lemonade is a refreshing drink while this Rhubarb Ice Cream with Golden Oreos is a tasty summertime treat.
Loved this recipe? Don't forget to leave a ⭐⭐⭐⭐⭐ rating and let me know how your tart turned out in the comments below! If you're on Instagram, tag me @grumpyshoneybunch or use #grumpyshoneybunch so I can see your beautiful bakes!
📖 Recipe
Strawberry Rhubarb Tart
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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!
Robin Sue says
This is beautiful and I love the cardamon in there too. Must taste and smell so deliciuos while cooking!
Netts Nook says
Wow Shelby this look perfect love the jam.
Katy ~ says
I am in love with this. We are talking True Love.
Cristine says
Shelby, that looks absolutely AMAZING! Drool....
Elyse says
This tart is stellar! I can't wait to hear about your results. What a delicious looking treat. So summery and wonderful.
Laura says
Oh wow that looks good. Now I really want something flaky and sweet and covered in strawberries.
Lynda says
This looks beautiful! I love the addition of the rasberry, rhubarb jam!It can't get any better than this!
foodbin says
such luscious strawberry tart.
pixelhazard says
Oh all your food looks wonderful! I'm starving now
Coleen's Recipes says
What wonderful photographs!! Your tart looks SO inviting, I'd love to try it.
from my motorhome to yours says
wow this looks great
Claudia says
Gorgeous tart! And all is in season - and couldn't be easier. This is deinfitely in my near future. Love that your mom had some rhubarb jam ready for you. Lucky you!
Mags says
Beautiful, beautiful photos. And that tart looks pretty darn good too!
Bellini Valli says
You've done it again Shelby and chosen the most amazing dessert. Can't wait for sun-ripened strawberries!!
the ungourmet says
Beautiful! I love anything with strawberries!
Your photos are spectacular! :0)
LadyJayPee says
Thanks for posting this version, HoneyB!
Stacey says
Wow, your strawberry tart came out beautifully! I bet it was delicious too!
Barbara Bakes says
I love this recipe. It doesn't get much easier, yet delicious and elegant.
Linda says
What a pretty tart! Looking forward to the strawberry-rhubarb post.
Tracey says
Your tart looks so beautiful! Nicely done. I'm totally with you on getting inspiration from other food bloggers. It's such a fantastic community.