Since my overall rhubarb inspiration was lacking this year, I decided to re-visit another stunner from the archives with this Strawberry Rhubarb Tart with Brown Butter Crumble. Back in 2011, I made this for Father’s Day, and my parents said it was the best thing I had ever made. I made it again for Father’s Day this year, and it was just as good as I remembered, and also way easier too.

Instead of pastry dough, the base of the tart is a simple shortbread-cookie-like crust that’s whipped up in the food processor and pressed into a tart pan. The filling is a perfect mixture of strawberries and rhubarb that are tossed together with a bit of sugar, lemon juice and cornstarch. Finally, the crumble topping gets pushed over the edge by browning the butter first, which makes your kitchen smell heavenly.

I would easily say this makes my Top 10 all-time faves on Planet Byn!

Strawberry Rhubarb Tart with Brown Butter Crumble

Source: Planet Byn Archives!

Ingredients

Crust

• 1 1/2 cups flour
• 3 tbsp sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) butter, cold, cut into cubes
• 1 egg yolk
• 1/4 cup whipping cream

Topping

• 1/2 cup (1 stick) butter
• 1 1/3 cups flour
• 1 tsp baking powder
• 3 tbsp sugar
• 3 tbsp raw sugar

Filling

• 2 cups sliced rhubarb
• 2 cups sliced strawberries
• 3/4 cups sugar
• juice of 1 lemon
• 3 tbsp cornstarch
• pinch of salt

Directions

1. For the crust, combine the flour, sugar and salt in the bowl of a food processor. Add the cubed butter, and pulse until the mixture is crumbly and the butter is the size of peas. Add the cream, and pulse again until the mixture is sandy and holds together when pressed between your fingers.
2. Press the mixture into the bottom and up the sides of a 9″ tart pan with a removable bottom. Dock the bottom with fork, and chill for two hours. This can be made the day before and kept in the fridge (cover it with plastic wrap).
3. For the topping, add the butter to a small saucepan and melt over medium heat. Continue to cook until it starts to bubble, foam and turn golden brown. Remove from heat, and stir in the flour, baking powder and both sugars.  Topping should have some large and small clumps. Chill in the fridge.
4. For the filling, combine rhubarb, strawberries, sugar, lemon juice, cornstarch and salt in a medium bowl.
5. When ready to assemble, heat the oven to 375° and line a baking sheet with foil. Place the crust on the baking sheet and bake for 20 minutes until it’s starting to turn brown.
6. When the crust is done, add the fruit, and sprinkle the topping evenly over top.
7. Turn down the oven to 350°, and bake tart for 60 minutes until golden brown and the fruit is bubbling.