Description
Rhubarb Cream Tart with Strawberry Meringue is an elegant spring and summer dessert featuring a buttery crust, creamy rhubarb filling, and a fluffy strawberry meringue topping. This beautiful tart balances sweet strawberries with the tangy flavor of rhubarb, making it a stunning centerpiece for holidays, brunches, and special gatherings.
Ingredients
Scale
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2 tbsp cold water
- Pinch of salt
For the Rhubarb Cream Filling
- 3 cups fresh rhubarb, chopped
- 1 cup strawberries, chopped
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Strawberry Meringue
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 cup freeze-dried strawberries, crushed
- 1/2 tsp vanilla extract
- Pinch of salt
Optional Garnish
- Fresh strawberries
- Thin rhubarb slices
- Powdered sugar
- Fresh mint leaves
Instructions
Instructions
- Prepare the crust: Combine flour, powdered sugar, and salt. Cut in cold butter until crumbly, then add egg yolk and water until dough forms.
- Chill and bake crust: Press dough into a tart pan, chill for 30 minutes, then bake at 350°F (175°C) until lightly golden. Cool slightly.
- Prepare rhubarb filling: Cook rhubarb, strawberries, sugar, and cornstarch until softened and thickened. Allow to cool.
- Make cream filling: Beat cream cheese until smooth. Add sour cream, eggs, vanilla, and lemon juice until combined.
- Assemble tart: Spread rhubarb mixture into the crust, pour cream filling over the top, and bake until set.
- Create strawberry meringue: Beat egg whites with salt until foamy. Slowly add sugar and continue beating until stiff peaks form. Fold in crushed strawberries and vanilla.
- Finish the tart: Spread meringue over cooled tart and lightly toast with a kitchen torch or bake briefly until golden.
Notes
For the cleanest slices, chill the tart before serving. Make sure the mixing bowl for the meringue is completely clean and dry for the best volume. The tart can be prepared ahead and topped with meringue before serving.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: rhubarb cream tart, strawberry meringue tart, summer tart recipe, rhubarb dessert, strawberry dessert, elegant dessert recipe
