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.

Inspired by:

recipe updated Oct 8, 2019


  • Unsalted butter icon
    Unsalted butter
    5 tbsp
  • Powdered sugar icon
    Powdered sugar
    5¾ tbsp
  • All purpose flour icon
    All purpose flour
    1 cup
  • Cashew flour icon
    Cashew flour
    2¼ tbsp
  • Egg icon
    33g (about ¾)
  • Unsalted butter icon
    Unsalted butter
    1 tbsp (14g)
  • Rhubarb icon
    about ½ cup (40g)
  • Maple syrup icon
    Maple syrup
    ½ cup (120ml)
  • Dark rum icon
    Dark rum
    2 tbsp (30ml)
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon (2ml)
  • All purpose flour icon
    All purpose flour
    2 tbsp (16g)
  • Granulated sugar icon
    Granulated sugar
    about ¼ cup (51g)
  • Molasses icon
    about ⅛ teaspoon (1g)
  • All purpose flour icon
    All purpose flour
    about ½ cup (65g)
  • Ground cinnamon icon
    Ground cinnamon
    about ½ teaspoon (1g)
  • Unsalted butter icon
    Unsalted butter
    3 tbsp (43g)
  • Egg white icon
    Egg white
    about ½ units (15g)


  • 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. Add unsalted butter to a clean stand mixer bowl
  2. Beat until smooth - paddle attachment
  3. Add powdered sugar to the stand mixer bowl
  4. Beat until combined - approx 1 min, paddle attachment
  5. Add powdered sugar, all purpose flour and cashew flour to a clean medium bowl
  6. Whisk briefly until combined
  7. Transfer dry ingredients to dough gradually while mixing
  8. Add egg to the dough
  9. Mix until combined
  10. Turn out dough onto lightly floured surface
  11. Knead - approx 1 min
  12. Form into a ball
  13. Cover with plastic wrap
  14. Chill in fridge - 2 hr
  15. Add unsalted butter to a clean saucepan
  16. Melt - medium heat
  17. Add rhubarb to the saucepan
  18. Cook while stirring occasionally - 3 min
  19. Add maple syrup to the filling
  20. Cook and turn off heat - approx 1 min
  21. Add dark rum, vanilla extract and all purpose flour to the filling
  22. Stir until combined
  23. Let cool
  24. Add granulated sugar and molasses to a clean medium bowl
  25. Stir until light golden
  26. Add all purpose flour and ground cinnamon to the crumbs
  27. Mix briefly until combined
  28. Add unsalted butter to the crumbs
  29. Rub in until crumbs form
  30. Add egg white to the crumbs
  31. Stir until combined
  32. Pre-heat oven - 190°C
  33. Roll out dough
  34. Transfer dough to 5 small tart pans
  35. Fill with pie weights
  36. Pre-bake - 10 min, 190°C
  37. Transfer filling to 5 pie crust
  38. Bake - 10 min, 190°C
  39. Transfer crumbs to 5 pie crust
  40. Bake until lightly browned - 20 min, 190°C
  41. Let cool
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