30 minutes
12 tarts
When you have a bit of rhubarb, make tarts! These depend on pre-baked tart shells, and come together in no time at all.
  • 1 pound rhubarb, chopped (to make about 3 cups)
  • 1/2 cup sugar
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon ground cardamom
  • 12 2-inch tart shells, baked and cooled
  • whipped cream

Easy rhubarb tarts are one of the simple pleasures of spring and early summer. Quick, before rhubarb disappears from the markets, make these tarts!

cook filling

Chop rhubarb – 1 pound rhubarb stalks will yield about 3 cups chopped. Put the chopped rhubarb, sugar, cornstarch, and cardamom in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb breaks down; about 5 minutes. Set aside to cool, and then refrigerate.

Note: the filling may be made ahead of time and stored up to 3 days in the refrigerator.


assemble the tarts

When ready to serve, divide the filling among 12 tart shells. Top with whipped cream.




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