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Rhubarb Crumb Tart

—Rebecca Gairns, Prince George, British Columbia
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    12-15 servings


  • CRUST:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons confectioners' sugar
  • 1/3 cup butter
  • 1 large egg, beaten
  • 4 teaspoons whole milk
  • 3 cups diced fresh or frozen rhubarb
  • 1 package (3 ounces) strawberry gelatin
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup butter


  • For crust, in a small bowl, combine the flour, baking powder and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and milk; stir until a ball forms. Pat into a greased 11x7-in. baking pan.
  • Spoon rhubarb into the crust. Sprinkle gelatin over rhubarb. In a small bowl, mix topping ingredients together until crumbly. Sprinkle over rhubarb mixture. Bake at 350° for 45-50 minutes. Cool completely on a wire rack until set.
Nutrition Facts
1 piece: 206 calories, 9g fat (5g saturated fat), 36mg cholesterol, 128mg sodium, 30g carbohydrate (20g sugars, 1g fiber), 3g protein.

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Average Rating:
  • ardna45
    Nov 17, 2017

    This has been my go to rhubarb recipe for years. It is so easy and SO good esp topped with vanilla ice cream.

  • murrell006
    Jul 24, 2012

    This was great and easy to make. I hate to say it but it was devoured in an evening by my family

  • Anonymous
    May 11, 2007

    No comment left