Maple Rhubarb Tarts

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recipe by Rachel Roszmann

  • Time icon
    Total Time
    3hrs 15mins
  • Serves icon
  • Calories icon

A couple years ago, I heard John Stirratt of Wilco speak about eating on the road. His most memorable dessert was maple rhubarb pie. That’s a hard one to wrap my head around — I couldn’t figure out if it came in the form of a typical fruit pie or if it was something more complicated like a custard pie involving this misunderstood fruit. But now that it’s rhubarb season, I can finally make an attempt at recreating his memory.

recipe updated Oct 20, 2018


  • Unsalted butter icon
    Unsalted butter
  • Powdered sugar icon
    Powdered sugar
  • All purpose flour icon
    All purpose flour
  • Cashew flour icon
    Cashew flour
  • Egg icon
  • Unsalted butter icon
    Unsalted butter
  • Rhubarb icon
  • Maple syrup icon
    Maple syrup
  • Dark rum icon
    Dark rum
  • Vanilla extract icon
    Vanilla extract
  • All purpose flour icon
    All purpose flour
  • Granulated sugar icon
    Granulated sugar
  • Molasses icon
  • All purpose flour icon
    All purpose flour
  • Ground cinnamon icon
    Ground cinnamon
  • Unsalted butter icon
    Unsalted butter
  • Egg white icon
    Egg white


  • kCook icon Stand mixer
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Small tart pan - 4 x 1.25"
  • kCook icon Stand mixer bowl
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Lightly floured surface

Step preview

  1. Get a clean stand mixer bowl
  2. Add unsalted butter
  3. Beat with paddle attachment until smooth
  4. Add powdered sugar
  5. Beat for approx 1min with paddle attachment until combined
  6. Get a clean medium bowl
  7. Add powdered sugar
  8. Add all purpose flour
  9. Add cashew flour
  10. Whisk briefly until combined
  11. Transfer dry ingredients to dough gradually while mixing
  12. Add egg
  13. Mix until combined
  14. Turn out dough onto lightly floured surface
  15. Knead for approx 1min
  16. Form into a ball
  17. Cover with plastic wrap
  18. Chill in fridge for 2h
  19. Get a clean saucepan
  20. Add unsalted butter
  21. Melt on medium heat
  22. Add chopped rhubarb
  23. Cook for 3min while stirring occasionally
  24. Add maple syrup
  25. Cook for approx 1min and turn off heat
  26. Add dark rum
  27. Add vanilla extract
  28. Add all purpose flour
  29. Stir until combined
  30. Let cool
  31. Get a clean medium bowl
  32. Add granulated sugar
  33. Add molasses
  34. Stir until light golden
  35. Add all purpose flour
  36. Add ground cinnamon
  37. Mix briefly until combined
  38. Add cubed unsalted butter
  39. Rub in until crumbs form
  40. Add egg white
  41. Stir until combined
  42. Pre-heat
  43. Roll out dough
  44. Transfer dough to 5 small tart pans
  45. Fill with pie weights
  46. Pre-bake for 10min
  47. Transfer filling to 5 small tart pans
  48. Bake for 10min
  49. Transfer crumbs to 5 small tart pans
  50. Bake for 20min until lightly browned
  51. Let cool
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