Name: Rhubarb Shortbread Crumble Tart
Total time: PT5400.0S
Yield: 8
Ingredients: 2 cup Rhubarb; 1/4 cup Granulated Sugar; 1 teaspoon Vanilla Bean Paste; 1 tablespoon Instant Clear Jel Thickener; 1 cup Unsalted Butter; 2/3 cup Granulated Sugar; 2 teaspoon Vanilla Bean Paste; 1/4 teaspoon Salt; 2 cup All-Purpose Flour; 3 tablespoon Old Fashioned Rolled Oats

Rhubarb Shortbread Crumble Tart

Recipe

When we were little, we always knew it was summer when Mom made the first Rhubarb Shortbread Crumble Tart of the season, with a buttery shortbread pastry crust filled with slightly tart, slightly sweet rhubarb from the garden and topped with buttery oatmeal and vanilla crumble topping. One of our favorite ways to enjoy the unique flavor of rhubarb.

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Snowflakes & Coffeecakes

I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.

https://www.snowflakesandcoffeecakes.com/

1HR 30MINS

Total Time

$1.36

Cost Per Serving

Ingredients

Servings

us / metric

Rhubarb Filling

2 cups

Thinly Sliced Rhubarb

or Frozen Rhubarb

4 Tbsp

Granulated Sugar

1 tsp

Vanilla Bean Paste

or Pure Vanilla Extract

1 Tbsp

Instant Clear Jel Thickener

or Corn Starch

Shortbread Crust & Crumble Topping

1 cup

Unsalted Butter, room temperature

2/3 cup

Granulated Sugar

2 tsp

Vanilla Bean Paste

or Vanilla Extract or Vanilla Bean Seeds

1/4 tsp

Salt

2 cups

All-Purpose Flour

or Gluten-Free Flour

3 Tbsp

Old Fashioned Rolled Oats

for topping

Nutrition Per Serving

VIEW ALL

Calories

430

Fat

23.1 g

Protein

4.8 g

Carbs

50.4 g

Author's Notes

Refrigerate leftovers in a covered container; best served within 3 days. You can pop individual slices in the microwave for 30 seconds on 50% power to serve warm.

If you love almond flavor, add ½ teaspoon of pure almond extract to the shortbread crust ingredients and ½ teaspoon to the rhubarb filling.

Optionally, add a cup of fresh raspberries, strawberries (cut into bits), or blueberries to the filling – replace 1 cup of rhubarb with 1 cup of the fresh fruit of your choice.