Rhubarb Butter Tarts are a delicious variation of the classic Canadian butter tart. These tarts combine the sweet, gooey filling of traditional butter tarts with the tangy flavor of rhubarb.  

This gluten free dessert pastry will be a hit with young and old alike.

This recipe yields 18  tarts.

Bake to your desired doneness.  My oven always produces a variety of firm and runny due to hot spots.  So everybody’s tastes are satisfied.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making  Rhubarb Butter Tarts I prepared my Gluten Free Pastry.  

You could also used premade gluten free tart shells.

I used a 3 1/2″ inch cookie cutter and then carefully placed the pastry into an ungreased silicone muffin pan.

I like to use silicone for tarts because it makes it easier to get the tarts out after they have cooled.  You can pop them up from the bottom.

Then I chopped the rhubarb up into small pieces.

Next I poured boiling water on top of the rhubarb pieces and left it to sit for 5 minutes.

While the rhubarb was sitting I chopped butter up into small pieces.

After 5 minutes I drained the rhubarb. 

I added the cut up butter, some brown sugar, corn starch, salt and corn syrup to the drained rhubarb and stirred until the butter had melted and the sugar was dissolved.

Then I added one large egg and some vanilla extract to the mixture.

Next I stirred until the ingredients were well combined.

I scooped the filling mixture into the prepared tart shells, filling almost to the top.

When I use silicone I put a baking sheet in the oven while it is preheating and then place the silicone pan on it while I fill the tart shells and bake the tarts because the silicone is so flexible.

Then I put the silicone muffin pan into a preheated 425F oven for 15 -20 minutes or until the tarts looked set.

Then I removed the tarts from the oven.

Then I allowed the tarts to cool completely in the pan before carefully removing them.  The pastry is light and flaky so it is very important to make sure they are completely cooled.

 

The Rhubarb Butter Tarts are baked until the filling is set but still slightly gooey, and the crust is golden brown. The rhubarb softens further during baking, releasing its tangy juices into the sweet, buttery filling.

The sweetness of the filling complements the tartness of the rhubarb, making each bite a harmonious blend of sweet and tangy.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pie And Tart Recipes For You to Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Rhubarb Butter Tarts:

• Gluten Free Pastry for double crust pie
• 1 cup rhubarb chopped
• 1/4 cup butter, cut in pieces
• 1 tsp corn starch
• 1/4 cup brown sugar
• 1/2 cup corn syrup
• 1/2 tsp vanilla
• 1 egg, large
• 1/4 tsp salt
• boiling water

How to Make Rhubarb Butter Tarts:

1. Preheat oven to 425F.
2. Prepare pastry according to recipe directions or use premade tart shells. I cut my pastry into 3 1/2″ circles. Place pastry in a muffin tin. I used silicone.
3. Chop the rhubarb into small pieces.
4. Pour boiling water over rhubarb to cover and leave to sit for 5 minutes before draining.
5. Chop the butter and add to the drained rhubarb.
6. Add brown sugar, corn starch, salt and corn syrup to rhubarb and stir until butter melted and brown sugar is dissolved.
7. Stir in the egg and vanilla until well combined.
8. Scoop filling into the prepared tart shells filling about 3/4 full.
9. Bake in the preheated 425F oven for 15 – 20 minutes or until set.
10. Remove from oven and allow to cool completely before removing from the muffin pan.
11. When cooled carefully remove. The silicone makes it easier to remove them because you can pop them out.
12. Serve and enjoy!

FAQS:

What should I serve with rhubarb butter tarts?

Rhubarb butter tarts are a delicious and unique dessert. Here are some ideas for what to serve alongside them:

1. Fresh Whipped Cream: A dollop of lightly sweetened whipped cream complements the tartness of the rhubarb.
2. Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy contrast to the tarts.
3. Fresh Berries: Serve with a side of fresh berries like strawberries, raspberries, or blueberries for a refreshing and colorful addition.
4. Custard Sauce: A drizzle of vanilla or lemon custard sauce can enhance the flavor profile of the tarts.
5. Lemon Sorbet: A refreshing lemon sorbet can balance the sweetness and add a zesty note.
6. Mint Garnish: Fresh mint leaves can add a hint of freshness and a pop of color.
7. Tea or Coffee: A cup of tea or coffee pairs well with the tarts, making for a cozy and satisfying combination.
8. Cheese Plate: For a more sophisticated touch, you can serve a small cheese plate with mild cheeses like Brie or Camembert.

These accompaniments can enhance the flavors and presentation of your rhubarb butter tarts, making for a delightful dessert experience.

How do I store rhubarb butter tarts?

To store rhubarb butter tarts, follow these steps to ensure they remain fresh and delicious:

Short-term Storage (1-2 days)

1. Room Temperature:
   • Place the tarts in an airtight container.
   • Store the container at room temperature, ideally in a cool, dry place away from direct sunlight.

Medium-term Storage (3-4 days)

1. Refrigeration:
   • Place the tarts in an airtight container or wrap them individually in plastic wrap.
   • Store them in the refrigerator. This will help maintain their texture and flavor for a few more days.

Long-term Storage (up to 3 months)

1. Freezing:
   • Wrap each tart individually in plastic wrap or aluminum foil to prevent freezer burn.
   • Place the wrapped tarts in a freezer-safe bag or airtight container.
   • Label the container with the date so you can keep track of how long they’ve been frozen.

Thawing and Serving

1. Thawing:
   • Remove the tarts from the freezer and unwrap them.
   • Let them thaw in the refrigerator overnight.
2. Reheating (Optional):
   • For a freshly baked taste, reheat the tarts in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
   • Alternatively, you can microwave them for a short time, but be cautious as this may affect the texture.

Following these steps will help you enjoy your rhubarb butter tarts for as long as possible.