Sweet, tangy, crispy and creamy, this strawberry rhubarb tart is the best way to celebrate spring and summer.
I am a huge fan of rhubarb. And with strawberries, the sweetness, tanginess and aroma makes it perfect for a dessert.
The buttery short bread crust makes it a heavenly combo for your tastebud. Instead of fresh strawberries and rhubarbs, I used preserve in the recipe because I want to keep the crust crispy and crumbly. The strawberry and rhubarb is very watery as they are fruits. If you are looking for the crumbly crust, I highly recommend using preserve.
If you want to bring this tart to a next level, adding that extra almond streusel is the way to go. It's a little different than other streusel crumble recipes, this streusel requires baking longer so you will have that golden brown color in the middle and extra crispy texture.