Rhubarb Cherry Tartlets

Rhubarb Cherry Tartlets

Prep Time
40 mins
Cook Time
50 mins
Total Time
1 hr 30 mins

Rhubarb Cherry Tartlets! This is a great Sunday afternoon bake with the kids.  I'm just learning about Rhubarb and have now made a few things with it but these were a very successful baking venture in my house!  The filling comes out not too sweet, nice and thick and you can make any design with your kids for the topping!

Course: Dessert
Pie Crust
  • 2 1/2 cups flour
  • 1 tsp sea salt
  • 1 cup cold butter (cut into small cubes)
  • 7 tbs ice water
Rhubarb Cherry Pie Filling
  • 3 cups chopped rhubarb
  • 2 cups cherries (pitted and chopped)
  • 1 cup brown sugar
  • 2 tbs lemon juice
  • 4 tbs flour
  • 6 4" tartlet pans
  1. Preheat oven to 350 degrees F

  2. Grease tartlet pans with butter

Pie Crust
  1. Place 2 cups of flour in a mixing bowl

  2. Add in cold cubed butter and mix with a fork, don't mix too much but enough that it looks combined

  3. Start adding in cold water, one tablespoon at a time. Mix flour, butter and water with your hands. 

  4. Mix with hands until it becomes one ball make sure to grab all the crumbs

  5. Take dough to a floured countertop and knead a few times (don't knead alot, you want to keep your butter not fully mixed and cool)

  6. Wrap the dough in plastic wrap and place in fridge for atleast 30 mins

Rhubarb Cherry Pie Filling
  1. Combine together 2 cups Rhubarb, 2 cups of cherries, 3/4 cup of brown sugar into a blender and puree

  2. Place puree in a sauce pan turn on medium heat and add 2 tbs lemon juice and whisk constantly

  3. Add up 4 tbs of flour to puree in the sauce pan but add them slowly while you are constantly whisking. This will help to thicken the filling.

  4. Once it thickens (it may not feel like it thickens that much but once it bakes it will, so don't worry!) Then add in the remainder 1 cup of chopped Rhubarb and 1/4 cup of brown sugar

  5. Stir for 3-5 mins on low heat and the filling is ready to be place in the pie crusts!

  6. Take dough out of the fridge for atleast 30 minutes before kneading and rolling.  It should feel cold and a little hard to roll out, if the butter gets too warm it can ruin the crust

  7. Roll out dough on floured surface. Take the tartlet pie pans ( 4" in size) cut around the opening of tin leaving 1.5 " around the edge.

  8. Mold this cut piece into the tartlet pan

  9. Use remaining dough to cut stars, hearts or whatever shape you have

  10. Fill pie crusts almost to the top and place shape dough pieces in the center

  11. Bake for 45 - 50 mins depending on your oven.  I baked 50 mins in at non-convection

Recipe Notes

If you don't have the 4" mini pie pans, just use a regular pie pan and make this a normal pie! Enjoy!

Rhubarb Strawberry Squares

Rhubarb Strawberry Squares

Rhubarb, oh what to do!? I have been expirementing with rhubarb and came up with these crowd pleasers. I'm a big proponent of use what's in your backyard to bake/cook, yet I've never baked with rhubarb.  Some people think that's absurd, like my Mom.  We always had rhubarb around when I was a kid and yes the classic dip the rhubarb in sugar feast, but I've never really liked it.  I'm kind of a chocolate girl. So, I went on a quest and came up with these yummy Rhubarb Strawberry Squares and my girls think they are awesome.

Rhubarb Strawberry Filling
  • 2 cups chopped rhubarb
  • 1 cup chopped strawberries
  • 2 tbsp brown sugar
  • 2 tbsp fresh orange juice
Pastry Square Base
  • 1 cup cold butter small chunks
  • 1/2 cup sugar
  • 2 cups flour
Oat Crumble Topping
  • 3/4 cup oats
  • 3/4 cup flour
  • 1/2 cup butter melted
  • 1 cup brown sugar
  • 3/4 tsp cinnamon
  • 3/4 tsp salt
  1. Preheat oven to 350 degrees F

  2. lightly butter a 9 x 9 x 2 pan

Rhubarb Strawberry Filling
  1. chop rhumbarb and strawberries and mix together

  2. Add in brown sugar and orange juice

  3. set aside

Pastry Base
  1. chop cold butter into small chunks in a bowl

  2. Add sugar and flour and mix together

  3. It will seem like their is not enough moisture, at this point use your hands and mix together

  4. mould into base of a 9 x 9 x 2 pan

scoop rhubarb strawberry filling over the pastry base until fully covered
Oat Crumble Topping
  1. Mix together oats, flour, salt and cinnamon

  2. Add in melted butter with brown sugar and combine fully

  3. scoop oat crumble over top of the fruit mixture

  4. Bake for 40 mins at 350 degrees F

Candra Mae Wife of a Grocer

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