On the list of produce that my boyfriend “doesn’t believe in”, rhubarb is pretty high up there, along with Meyer lemons, ramps, fiddlehead ferns, persimmons, and pretty much anything that us food bloggers go crazy for but that the population at large can barely even conceive of.

I mean, sure, everyone has heard of strawberry rhubarb pie but if asked to choose a stalk out of a lineup or identify it’s flavor in any other context, it would be a pretty scant group of folks who could do it with repeatedly accurate and consistent results. Beginner’s luck notwithstanding.


So you can imagine his confusion and disbelief when I told him I was making a rhubarb curd tart to bring to his family’s Easter celebration last weekend.

I think, actually, he laughed and said, “No you’re not.”

Followed up by a “But really, what are you making?”

No, but really I’m making a rhubarb curd tart.

Eye roll. “Okay, whatever, just surprise me I guess.”


He believed in it a lot more after I hit him over the head with a stalk of it. I’ll tell you that much.


Anyways, even though I’m not quite sure his family knew what they were eating, this tart got rave reviews by everyone who tasted it, with one of The.Boy’s uncles even going so far as to tell me that it was best dessert he’d ever eaten.  High praise.

And really, it was quite good. The rhubarb curd is just the perfect amount of sweet-sour and while the strawberry-rhubarb flavor combination is there, it’s the rhubarb that really shines, which rarely happens in other dessert applications of this vegetable.

Not to mention that it’s a head turner.  I mean, seriously, how pretty are those layers of strawberries? They’d make me look twice.

And – bonus – I think the.boy now finally believes in it.  One veggie down, only….lots….to go.


One year ago…Chocolate Raspberry Tart, Pan-Fried Asparagus with Ramps, Lemon and Fried Eggs
Two years ago…Salmon Baked in a Foil Parcel with Green Beans and Pesto
Three years ago…Mac and Cheese with Roasted Pork, Goat Cheese, Rosemary and Fiddlehead Ferns
Four years ago..Roasted Haddock with Green Beans and Asian Cilantro Sauce

Rhubarb Curd Shortbread Tart with Fresh Strawberries
Makes 1 (9-inch) tart, adapted from Cook This Now

For the shortbread tart crust: 

  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners’ sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cardamom
  • 12 tbsp unsalted butter, chilled and cut into cubes

For the rhubarb curd: 

  • 10 oz rhubarb, trimmed and cut into 1-inch pieces
  • 1/2 cup plus 1 tbsp sugar
  • 4 egg yolks
  • 2 eggs
  • 1/4 tsp kosher salt
  • 6 tbsp unsalted butter, chopped into pieces
  • about 2 cups strawberries, thinly sliced


  1. For the crust, combine the flour, confectioner’s sugar, salt, and cardamom in the bowl of a food processor and pulse to combine. Add the butter cubes and process just until a crumbly dough forms.
  2. Scrape the dough into a 9-inch tart pan and, using your fingers, press the dough into the bottom and sides of the pan. Refrigerate for 30 minutes.
  3. Preheat the oven to 325. Line the tart dough with foil and fill with pie weights or baking beans. Bake for 35-40 minutes, or until crust is light golden brown.
  4. While the crust is baking, make the curd. Puree the rhubarb in a food processor until totally smooth, about 2-3 minutes, adding a bit of water if necessary, but really as little as possible. Pour into a strainer lined with a coffee liner and strain the rhubarb juice into a bowl.  You could also use a cheesecloth to do this. You should get about 2/3 cup liquid.
  5. Set a metal bowl on top of a heavy-bottomed pan that is filled with 2 inches of simmering water. In the bowl, combine the rhubarb juice, sugar, egg yolks, eggs, and salt. Stir constantly with a whisk until the mixture is thick enough to coat the back of a wooden spoon, about 18-20 minutes. Remove from the heat and whisk in the butter until it is dissolved.
  6. When the crust is ready, remove the foil and beans/weights. Lower the oven to 300. Pour the curd into the tart shell and smooth. Bake for 10-15 minutes or until the curd is just set. Transfer to a wire rack to cool for at least an hour or in the fridge overnight.
  7. Just before serving, top with the strawberries.


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
Share →

87 Responses to Rhubarb Curd Shortbread Tart with Fresh Strawberries

  1. Victoria says:

    I’m so very intrigued by this tart!! Rhubarb is definitely one of those things that once you try it you love, but for many people it’s just such a mystery! This is a stunning presentation 🙂

  2. The magical rhubarb. Although to be fair, I rarely see rhubarb for sale. It usually always came from our backyard. Therefore, I could have told you what it looked like a sa young kid AND told you how much I loved it with strawberries. YUM! 🙂

  3. Carolyn says:

    Oh, I so love the idea of rhubarb curd! I need to make that.

  4. Oh my. The strawberries on this are beautiful! That must have taken you so long to do!
    The combo of strawberry and rhubarb is one of my all-time favorite flavor combos – I would totally dive right into this tart!!!

  5. I’m so happy it’s rhubarb season! This tart is absolutely beautiful!

  6. Amy says:

    Wait, what? He doesn’t believe in meyer lemons? Rhubarb I can kinda get, but meyer lemons? We need a sit down! My old neighbor in Minneapolis had a huge rhubarb bush…he hated it and gave me permission to invade it whenever I wanted. I made a lot of strawberry rhubarb pie – although none of them looks as beautiful as this tart!

  7. That is almost too pretty to eat!

  8. london bakes says:

    Rhubarb is my absolute favourite – I can’t conceive of anyone not feeling that way too! This pie is a real beauty and I’m glad the flavour of the rhubarb really shines through; I don’t know why it’s so often mixed with strawberry when it’s completely stellar as is!

  9. We went to the grocery store and needed a rutabega… and my boyfriend grabbed rhubarb. That’s how much he cares 🙂 He wont even try rhubarb because he thinks it’s just celery in disguise. This tart looks great though, think I might be able to trick him 😉

  10. bellini says:

    This dessert would turn heads and get many rhubarb converts.

  11. That’s so funny – my boyfriend also has a list of foodstuffs he doesn’t believe really exist! Chiefly, polenta and persimmons. Comforting to know it’s not just me who is exasperated at this…

  12. This dessert is BEAUTIFUL, lady! I almost wouldn’t want t cut into it because it’s so pretty, but I just have to know what that rhubarb curd tastes like. It sounds delicious!

  13. Beautiful! I love how you arranged the strawberries on top, it’s just gorgeous. Just bought rhubarbs at the co-op yesterday, this looks like a good one to try!

  14. Mary Younkin says:

    Oh my gosh, it’s a work of art. I bet that rhubarb curd was amazing!!

  15. Foodycat says:

    That’s so pretty! Rhubarb and strawberry is such a magic combination. Is rhubarb not common in the US? It’s practically a national institution in the UK!

  16. This is so pretty! I want a slice now for breakfast…

  17. Haha that’s too funny. I forget that most people don’t know what things are that food bloggers cook with all the time. And this pie is gorgeous by the way. Looks like a bloomin’ onion byt strawberry pie haha.

  18. Pam says:

    You crack me up. I love the way you layered the strawberry slices – it looks stunning!

  19. Dixya says:

    I think your and my boy should meet up – I feel so accomplished when he likes anything that has veggies or fruits. Black bean brownie is one of my proudest moment I think 😛 these tarts look soooo gooood. I bought mini tartlet pans last week – cant wait to use it. Pinning the recipe.

  20. Pam says:

    Too pretty to eat.

  21. Ashley says:

    This is gorgeous!! I always hoard rhubarb for my favorite rhubarb custard pie, but this makes me want to branch out. Mmm…

  22. Karen says:

    I’m lucky… my hubby will eat just about anything I put in front of him… with the exception of cilantro. This is a gorgeous tart!

  23. Hannah says:

    Sigh, now that is the kind of tart I would have wanted in my cookbook! It’s absolutely glorious, Joanne. I’m so inspired by yours, I’ll still have to make something similar for myself, even if it’s too late to fit it into the manuscript.

  24. It is gorgeous! And I can’t say I’ve ever heard of rhubarb curd before — so super-creative too. Glad it was a hit!

  25. The strawberry-rhubarb combination is so killer! And this tart, beautiful. As for ramps and fiddlehead ferns… I’ve never had a chance to try them.

  26. Ha – love it! slowly but surely you are converting him Joanne. That tart is gorgeous!

  27. Sara says:

    Gorgeous! This looks INCREDIBLE! 🙂

  28. Monica says:

    Seriously – that is just too pretty to cut!

  29. Eileen says:

    That is perhaps the most beautiful tart I’ve ever seen! It’s so great to see the classic strawberry-rhubarb combination punched up in tart form, too. 🙂

  30. Guru Uru says:

    What an absolutely perfect tart – your strawberries are perfect 😀


  31. I have rhubarb growing right now and it is ready to be used! The tart sounds like it would be great and it is so pretty. I had to laugh when you said you bonked him on the head with a stalk of rhubarb….;) Have a great weekend!

  32. Annie Patz says:

    This is so beautiful! It’s like an edible flower! I LOVE the combination of strawberry and rhubarb – I this this tastes just as good as it looks!

  33. Beth says:

    They’d make me look twice, too. So pretty!

  34. Jessie says:

    Omg, what a GORGEOUS tart! Not only is it delicious, it’s a visual hit as well! Rhubarb has always been one of my favorite dessert fruits – in fact, I used to just stew rhubarb with strawberries (not even any sugar!) and eat it like a pudding. Sooooo good. I can see why people might get turned off if it’s too tart. But your creation – I’ve got to try it.

    Have a great weekend, Joanne! 🙂

  35. Wow, that is a show-stopper, Joanne! This is the first time I’ve ever heard of curd made from rhubarb and I love it. Great dessert!

  36. Natalie says:

    honest to goodness one of the most beautiful desserts i’ve ever seen!

  37. Stunning! But the BF’s eating habits fascinate me…he doesn’t like…LEMONS?

  38. Oh Joanne! this is such a beautiful tart! and SOOOO delicious!
    Mary x

  39. This is one heck of a pretty tart, friend! I wish you had some leftovers for me!!! Happy weekend 🙂

  40. Hotly Spiced says:

    That is the prettiest rhubarb strawberry tart I have ever seen. I just love how you decorated and arranged the strawberries – they look like a blooming flower. Your boyfriend’s taste buds sure are having a wealth of new experiences xx

  41. Gloria Baker says:

    This look amazing Joanne!!

  42. That Girl says:

    The strawberries are unbelievably gorgeous on this. I want to do this with all my pies.

  43. Kari says:

    This is definitely the most impressive strawberry tart I have ever seen! The rhubarb addition is fantastic too – I believe in it 😉

  44. OohLookBel says:

    Your tart looks spectacular. I love strawberry and rhubarb meringue, and can just imagine how good this tart would taste.

  45. What a beautiful work of art. It looks like a flower. I’m sure it tastes even better than it looks. 🙂

  46. Kevin Lynch says:

    That looks absolutely gorgeous!

  47. Ida says:

    I would never have thought of using rhubarb as a curd. I’m going to have to try this. Thanks!

  48. This is just stunning! You could get a job in a fancy restaurant and get paid the big bucks to make that! It’s like edible art! Gorgeous!

  49. This looks absolutely beautiful, I had no idea you could make rhubarb curd…will be trying this very soon 🙂

  50. SallyBR says:

    My beloved never quite warmed up to rhubarb, I made a rhubarb compote only once and no matter how much I praised it, he remained unmoved.

    But, he’s got enough good qualities that I won’t let a rhubarb stand between us.

    such is life.


  51. I would NEVER have complained about you making rhubarb anything. Just so you know…I’m always open.

  52. This is just SO gorgeous! I can’t take my eyes off of it. We used to have rhubarb growing wild in the alley behind our house when I was little…if only that would happen now that I actually know what to do with it ;).

  53. Johanna GGG says:

    so so pretty – I would gobble it up too

    the boy probably just thinks rhubarb is red celery (seriously I have met people who believe this!)

  54. I’ve always been so impressed when strawberries are layered and arranged this way. I tried it once, and got too impatient with the work involved, so I ate the berries instead. Yes, this is a stunner. Love the idea of the curd. You’ve got your work cut out for you on getting the boy to eat his veggies. I think you’ll succeed. I love your vegetarian recipes.

  55. Abby says:

    stunning!! boys…shaking my head… 🙂 Brilliant idea to make rhubarb curd, that sounds fantastic! (and btw I LOVE fiddleheads haha)

  56. Dining Alone says:

    Your boy sounds like my husband! He looks at some of the greens I eat and asks what roadside ditch I pulled them from. 🙂 I think this looks delicious, I ate a lot of rhubarb growing up.

  57. This is gorgeous! Such a pretty, springy presentation. I haven’t tried rhubarb yet, but it’s on my to-try list!

  58. Lynn says:

    That’s almost too pretty to eat!

  59. That is such a gorgeous tart, I can only imagine how delicious it was!

  60. I love everything about this, Joanne! I’m so intrigued by the rhubarb curd!

  61. sandra says:

    that is a spectacular dessert – a head turner for sure. and you are right, rhubarb never gets it’s due. nice to know someone is looking out for it.

  62. Cathleen says:

    Wow, this really is gorgeous! I have never made anything with rhubarb, but I am planning on it this year!

  63. Reeni says:

    How gorgeous! I’d hate to cut into it but my sweet tooth would get the best of me eventually. First time I heard of rhubarb curd. I think I need some in my life!

  64. Audra says:

    Rhubarb Curd!?? This may be my favorite dessert you’ve ever made. I’m sure it is the perfect combo of sweet and tart- I absolutely love this Joanne!

  65. Big Dude says:

    It looks great and sounds delicious as well. Our local berries are coming in and we had strawberry shortcake last night.

  66. Pam says:

    Rhubarb curd sounds great. That’s a new one. It looks and sounds like a winner!

  67. elly says:

    That is one gorgeous tart! Love the idea of rhubarb curd since I’ve never had it before. And good job on your continuing to mold the boy into a fabulous eater. 🙂

  68. kale says:

    this is absolutely gorgeous to look at!! I haven’t had rhubarb in a couple years, I miss it!

  69. You’re right Joanne, those who aren’t very familiar with rhubarb don’t know what they’re missing. I’m sure ‘the boy’s’ family just raved about this totally beautiful tart on top of praises for the flavor! This one’s a keeper for my family who ALL love the strawberry rhubarb marriage every spring!


  70. He doesn’t like rhubarb!? Oh boy…at least this custard is a good way to get him into it. I mean, you’re like the rhubarb queen!!

  71. You’re going to convert the man… I know it. This is what we foodies do with our significant others… we get them to change their minds.

    This looks amazing!

  72. Katie says:

    Joanne–This tart is absolutely beautiful! You must have such patience to lay out all the strawberries like that. I think I would have given up far earlier. Your boyfriend’s family is certainly lucky!

  73. Rhubarb curd? I don’t know that I’ve ever even considered the possibility! This is a seriously stunning tart, I love everything about it 🙂

  74. What an inspired way to use rhubarb, Joanne. 🙂 Alas, my goats ate the last of mine, but I shall endeavor to grow another batch next year. I can’t wait to try it in this recipe. 🙂

  75. I love this, it’s stunning. Rhubarb curd sounds amazing and then those lovely strawberries on top.

  76. grace says:

    that’s just really pretty, joanne. breathtakingly so. if only i had your patience. 🙂

  77. This is such a pretty tart! Love the combination of rhubarb and strawberries. 🙂

  78. Gorgeous! I don’t think Jason’s had rhubarb before but I’m sure he’ll be hooked once I make this for him!

  79. I’ve said this in the past, and I will say it again. Where the heck were you when I got married? You make beautiful desserts my friend!

  80. brandi says:

    how do you NOT BELIEVE In rhubarb? i have hand soap right now that is rhubarb scented and it is heavenly 🙂 love this – it’s beautiful!

  81. Nutmeg Nanny says:

    Oh, this is SO pretty, I love it 🙂 I bet this tastes like heaven!

  82. Laura says:

    A. The Boyfriend is just wrong. B. That is simply gorgeous. C. I grew up on rhubarb. To me it is a rural midwestern staple!

  83. […] gorgeous Rhubarb curd shortbread tart with fresh strawberries from Eats Well with Others – that strawberry pattern is […]

  84. Serena says:

    You really hit him over the head with the stalk? Can I do that too?…I mean to my non-rhubarb-curd-believing husband? Because he’ll be doubtful when I tell him I’m making this, too.

  85. Oh my goodness gracious. Rhubarb curd!! This is beautiful and I want it now! I’m definitely going to try the rhubarb stalk-abuse on non-believers. that’s a good idea.

Leave a Reply

Your email address will not be published. Required fields are marked *