Caramel tart with slice removed.

Rhubarb Lemon Tart

08/31/2025 | Bonia Bakery |

This rhubarb lemon tart is a bright, flavorful dessert that balances tartness and sweetness beautifully. There’s something so satisfying about the combination of tangy rhubarb and zesty lemon curd baked into a buttery, golden crust. It’s a dessert that makes people smile from the very first bite.

For this tart, I made both the lemon and rhubarb curds from scratch, which really brings out the natural flavors. The crust is simple but sturdy, with a tender, buttery texture that holds up perfectly to the creamy filling. I love the contrast between the silky curds and the crisp edges of the tart—it creates a lovely texture in every slice.

This recipe is approachable for any home baker. Whether you’re making it for a casual weekend treat, a special occasion, or simply because you want something a little indulgent, it’s sure to impress and satisfy.

This rhubarb lemon tart is bright, creamy, and perfectly balanced—a dessert that’s sure to impress whether you’re serving it for a special occasion or simply indulging yourself.

Ingredients

Homemade Tart Crust:

  • 1 ½ cups (190 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ¼ tsp kosher salt
  • 8 tbsp (113 g) unsalted butter, melted and slightly cooled
  • 2 tbsp (30 ml) room temperature water

Filling:

  • 1–1 ½ cups each of lemon curd and rhubarb curd, at room temperature

Method

For the Tart Crust:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, sugar, and salt.
  3. Add the melted butter and water, stirring with a spatula until a dough forms.
  4. Press about three-quarters of the dough evenly into the bottom of a 9-inch tart pan with a removable bottom.
  5. Pinch off small pieces of the remaining dough and press them along the sides of the pan to form the edges.
  6. Place the tart pan on a baking sheet and bake for 20–30 minutes, until lightly golden and firm to the touch, rotating halfway through.
  7. Allow the crust to cool completely before filling.

To Assemble & Bake:

  1. Preheat the oven to 375°F (190°C).
  2. Spread the lemon curd evenly over the cooled, par-baked tart crust. Bake on a sheet pan for 8–10 minutes, until the curd is shiny and just set. Let cool for 10 minutes.
  3. Mix the rhubarb curd with crushed freeze-dried berries if using, then gently spread over the lemon layer.
  4. Bake again for 15–18 minutes, until just set with a slight jiggle in the center.
  5. Allow the tart to cool completely for at least one hour before serving.
  6. Store in the fridge for up to three days.