Pin it
Dive into this sweet-tart treat where buttery shortbread meets zingy rhubarb and toasted pecans. The curd is dreamy and smooth, with a bright punch of color that wows at brunch or after dinner. You'll taste both sweet and sour with every bite, and folks always ask for seconds.
Found this gem flipping through old family cookbooks. Made it once and now it’s all my sister wants for her birthday every year.
Dreamy Ingredients
- Fresh chopped rhubarb: brings zippy flavor and loads of color—pick firm stalks that look healthy
- Granulated sugar: keeps things perfectly sweet and helps mix everything together for the curd
- Water: softens rhubarb for a smooth sauce
- All-purpose flour: sturdy foundation for the crust—fresh flour works best
- Pecans, ground: toss in for crunch and extra richness—go for fresh, good-smelling nuts
- Cold butter, diced: creates flaky, tender crust—make sure it’s super chilled
- Confectioners sugar: melts right in for a soft crust—sift first for smoothness
- Salt: brightens every bite—a pinch does the trick
- Egg yolks: thicken and hold the curd together—set aside nice, sunny yolks
- Lemon zest and juice: amps up the fruit notes—freshly squeezed gives awesome flavor
- Extra butter, diced: makes the curd rich and glossy
- Red food dye (optional): add if you want the tart extra pink
- More confectioners sugar: dust on top just before bringing it out to the table
Easy Step-by-Step
- Finish and Serve:
- Sprinkle some confectioners sugar over the top right before slicing. Cut and dig in!
- Fill and Bake the Tart:
- Pour the silky curd over the warm crust and smooth it out. Give it another bake at 350 until the center gently firms up, usually 12–15 minutes. Let the tart chill on a rack, then pop it in the fridge for at least an hour before cutting.
- Make the Rhubarb Curd:
- Whisk yolks, sugar, lemon juice, zest, and your smooth rhubarb together in a heavy pan. Cook gently while dropping in butter cubes, stirring all the time for a creamy mix. For a bolder hue, splash in a little food coloring.
- Prepare the Crust:
- Pulse flour, ground pecans, cold butter, confectioners sugar, and salt in a food processor until crumbly. Press the mix into your tart pan (should be about an inch up the sides). Bake in a 350 oven for 18–20 minutes until lightly golden.
- Cook the Rhubarb:
- Toss rhubarb, sugar, and water into a pot and slowly bring it up to a low boil. Simmer as you stir until the rhubarb melts down fully—give it about 10 minutes. Let it cool off a bit, then blend until smooth and set aside for later.
Pin it
Whenever I whip this up, I’m reminded of my grandma’s kitchen and the sweet smell of simmering rhubarb. Stirring bright pink curd fills me with spring nostalgia—waiting for that first slice was pure excitement.
Best Storage Advice
Leftovers? Just cover and stash in the fridge—good for up to 4 days. Keep it on a lower shelf so the crust stays crisp. For freezing, do a tight wrap with plastic, then foil. Thaw overnight in the fridge before you eat.
Swaps and Alternatives
Out of pecans? Ground walnuts or almonds are awesome here. Using frozen rhubarb? No thawing needed, but toss in another teaspoon of flour for curd that holds up just right.
Pin it
Serving Suggestions
This is so tasty all alone or paired with lightly sweetened whipped cream. If you want to add color or extra fruitiness, toss on some sliced strawberries. You can even cut it into small squares and bring them to a party.
Fun Backstory
Rhubarb shows up in desserts from the UK to the northern US, shining every spring. This dessert keeps that old-school combo of rhubarb and buttery pastry, but with zingy lemon notes and pecans for a cool, modern touch.
Frequently Asked Questions
- → Why is this shortbread base special?
Pecans in the mix bring a tasty nutty layer and make the crust even crunchier and richer!
- → Can I use frozen rhubarb?
Yep! Just let it thaw and squeeze out any extra liquid, so the filling doesn’t get soggy.
- → How do I check if it’s done?
The middle should wobble just a bit, not look sloppy—it keeps setting while it cools down.
- → What if I want to swap out pecans?
Try walnuts or almonds for a twist, or skip nuts altogether if you’d rather.
- → What’s the best way to serve it?
Chill before you cut. Add a little powdered sugar on top and it’s ready for the spotlight.