Strawberry Rhubarb Hazelnut Streusel Tart

Although the cake is delicious, the streusel needed some oomph so I threw in some toasted hazelnuts to amp the flavor.

Why settle for streusel topping when the tart can be made entirely of streusel?

I love this basic recipe I have adapted to work with other flavors. Basically, mix up a big batch of streusel, press 1/3 of it into a tart pan, and blind bake. Then, fill the shell with whatever flavor filling you like. Lastly, top with the remaining streusel, and bake a bit more.

It’s much easier than making a separate crust, and then a streusel topping. It is surprising how the consistency of the streusel comes together so beautifully as a solid crust for the tart.

The flavor is fantastic and reminds me of the strawberry rhubarb pies of my childhood (see below).  The hazelnuts add something special to the tart. However, if you are allergic, you can leave them out entirely.

Some words about combining Strawberries and Rhubarb:

Strawberry and rhubarb are a popular combination primarily because of their complementary flavors and textures. Here’s a breakdown of why they work so well together:

Flavor Contrast

Sweetness of Strawberries: Strawberries bring a natural, juicy sweetness to the mix. Their flavor is bright, fruity, and a little bit floral, which provides a delightful contrast to rhubarb’s tartness.

Tartness of Rhubarb: Rhubarb is known for its tart, almost lemony flavor. Singularly, rhubarb can be quite sharp, but when paired with the sweetness of strawberries, it creates a balanced taste that’s both refreshing and complex.

Seasonal Synergy

Spring Harvest: Both strawberries and rhubarb are typically harvested in the spring. Consequently, this natural seasonality makes them a convenient and popular pairing in seasonal cooking and baking.

Visual Appeal

Color Contrast: The vibrant red of strawberries and the deep pink-to-green hues of rhubarb make for a visually appealing combination. This color contrast can make any dish more attractive, especially for this Strawberry Rhubarb Hazelnut Streusel Tart.

Tradition and Nostalgia

Classic Pairing: The combination has a long history in many cultures, especially in European and North American cuisines. Many people have fond memories of strawberry-rhubarb pies and desserts from their childhood, which adds nostalgia to the appeal.

Together, these factors create a delightful, well-rounded flavor profile. This combination is both delicious and versatile, ensuring strawberry and rhubarb remain a classic and beloved pairing in kitchens

Print

Strawberry Rhubarb Hazelnut Streusel Tart

Course Dessert

Cuisine German

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 13 oz fresh strawberries trimmed and cut into pieces
• 4 cups fresh rhubarb trimmed and cut into pieces
• 1 tablespoon lemon juice
• 2 tablespoons plus 1/4 cup plus 1+3/4 cups brown sugar, divided
• 1 cup chopped hazelnuts chopped into small pieces
• 3 +1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks 1 cup unsalted butter, room temperature
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly grated lemon zest

Instructions

1. Place the cut strawberries in a bowl and toss with 2 tablespoons of brown sugar, set aside.
2. Place the rhubarb pieces, lemon juice and 1/4 cup of brown sugar in a saucepan and heat stirring until the rhubarb pieces soften but have not completely dissolved (about 5-7 minutes.) You want to still see the shapes of the rhubarb pieces. Remove from heat, mix together with the sugared strawberries and set aside to cool.
   
3. Place the chopped hazelnuts in a naked small skillet over medium-low heat. Stir until toasted, remove from heat and set aside to cool.
4. Preheat the oven to 350 degrees F.
5. Grease and flour a 10-inch tart form.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. In a mixer cream together the butter and brown sugar. Beat about 3 minutes.
8. Mix in the egg, vanilla extract, and lemon zest.
9. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on and beat until thoroughly combined.
10. Slow the mixer down and add half the dry ingredients and mix to combine.
11. Add the other half of the dry ingredients and the toasted hazelnuts and mix only until streusel forms.
12. Lightly press 2/3 of the mixture (use a kitchen scale for precise measurement) into the prepared tart form.
    
13. Place the pan in the oven and bake for 10 minutes. Remove from oven.
14. Use a slotted spoon to fill the tart with the strawberry rhubarb mixture, leaving out any excess liquid.
    
15. Distribute the remaining streusel over the top. Gently press it down with your palms.
    
16. Replace the pan in the oven and bake for another 20 minutes.
17. Remove from oven. Let cool. for 15-20 minutes. Cut and serve.

Like this Strawberry Rhubarb Hazelnut Streusel Tart? Also, check out some of these other recipes:

STRAWBERRY RHUBARB STREUSEL MUFFINS

RHUBARB RASPBERRY STREUSEL CAKE

RHUBARB LAVENDER CAKE