Rhubarb Tart with Streusel

Rhabarber-Tarte mit Streuseln

I’ve decided to give a favorite family recipe of ours another twist and introduce a super simple, yet delicious rhubarb tart with streusel to you. Why it is simple you ask? It has a pie crust, rhubarb filling and streusel. That’s it. But if you ask me, the simple and easy recipes are often the best. Do you agree with this statement?

Rhabarber-Tarte mit Streuseln

For that reason I am going to keep it short today. I think the recipe is fairly straight forward. It’s twin sister, this plum tart with cinnamon streusel, is a close runner-up, but in spring I love this rhubarb tart, it is definitely my favorite rhubarb recipe. Regardless whether you want to use it as a classic coffee cake, for some celebration, brunch, pot-luck, picnic, you name it, I honestly think it is going to fit the bill.

Rhabarber-Tarte mit Streuseln

Rhubarb Tart with Streusel

1 Star2 Stars3 Stars4 Stars5 Stars (16 votes, average: 4.50 out of 5)
Serves: One 30 cm ∅ tart form
Cooking Time: 30min preparation + 35-40min of baking


  • Pie Crust
  • 200 grams of all-purpose flour
  • 1 package of instant vanilla pudding
  • 60 grams of regular sugar
  • 150 grams of cold butter
  • 1 egg

  • Streusel
  • 100 grams of all-purpose flour
  • 75 grams of cold butter
  • 50 grams of regular sugar

  • Filling
  • 650-700 grams of fresh rhubarb (about 7 stalks)
  • Around 75 grams of regular sugar, depending on rhubarb



Take stems of rhubarb and cut into slices. You should get around 700 grams of rhubarb. Depending on tartness, sprinkle with about 75 grams of regular sugar for about half an hour to an hour.


Make crumbs the size of peas with the flour, instant pudding, butter, and sugar. Then add the egg and work it until you can form a ball out of it. Wrap in plastic wrap and chill in fridge for at least half an hour or overnight.


Make streusel in the same bowl and also chill them in the fridge.


Preheat oven to 180 degrees Celsius.


Roll out pie crust on a generously floured surface. Be sure to rotate the pie crust when rolling out so it doesn't stick. Once big enough, transfer to your tart form or springform. I like to fold it into a small package I then transfer to my form to unfold it in the form.


Place the rhubarb with as little liquid as possible on the pie crust and sprinkle streusel on top. Bake for about 35-40min or until crust and streusel are golden.

Rhabarber-Tarte mit Streuseln

PS: If you are interested in its twin-sister, a plum tart with cinnamon streusel and a tiny bit of rum, check out this recipe.

Pflaumentarte mit ZimtstreuselnPlum tart with cinnamon streusel

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  • Reply
    Bettina Halbach, Dipl. Oecotroph.
    Friday April 5th, 2019 at 07:58 AM

    Hallo Jenny, dein Rhabarber Streusel klingt sooo lecker, das Rezept ist einfach und du hast das how to so klar beschrieben
    – dass ich ihn gleich probieren werde – und den mit Pflaumen auch 🙂 liebe Grüße Bettina

    • Reply
      Friday April 5th, 2019 at 08:22 AM

      Mach das gerne, melde dich, sollte es Probleme geben!

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