Rhubarb Macaroon Tart

Rhubarb Macaroon Tart is the kind of dessert that stops conversations mid-sentence. With its crisp, golden coconut crust, silky vanilla custard filling, and jewel-toned poached rhubarb arranged on top, this tart is both visually stunning and irresistibly delicious. If you’re searching for a showstopping spring dessert that balances sweet, tart, creamy, and toasty flavors in every bite, this Rhubarb Macaroon Tart delivers beautifully.

Unlike traditional pastry-based tarts, this version uses a toasted coconut macaroon crust that adds depth and texture while keeping the recipe naturally gluten-free. The custard is luxuriously smooth, and the rhubarb provides that bright seasonal contrast that makes this dessert unforgettable. Whether you’re hosting brunch, celebrating a holiday, or simply showcasing peak-season rhubarb, this tart sets the tone for elegance and flavor.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Naturally Gluten-Free Crust – Made entirely from toasted coconut and egg whites, no flour required.
• Elegant Yet Approachable – Looks bakery-worthy but uses straightforward techniques.
• Perfect Sweet-Tart Balance – The creamy custard softens rhubarb’s tang without overpowering it.
• Make-Ahead Friendly – Chills beautifully, making it ideal for entertaining.
• Stunning Presentation – Glossy pink rhubarb creates a dramatic, seasonal centerpiece.
• Layered Texture Experience – Crisp macaroon base, silky custard, tender fruit topping.

What sets this Rhubarb Macaroon Tart apart is the toasted coconut crust. Toasting the coconut before baking intensifies its nutty flavor and prevents sogginess, giving the tart structural integrity and complexity you won’t find in standard crust recipes.

Ingredients Needed

This recipe is built in three beautiful layers: the coconut macaroon crust, the creamy custard filling, and the poached rhubarb topping.

For the Coconut Macaroon Crust

• 1 (14-ounce / 400 g) bag sweetened shredded coconut (about 5 cups) – Toasted for maximum flavor.
• 4 large egg whites – Room temperature for better binding.
• ¼ cup (50 g) granulated sugar – Enhances sweetness and structure.
• ½ teaspoon kosher salt – Balances sweetness.
• Butter, for greasing – Prevents sticking and promotes browning.

For the Vanilla Custard Filling

• 1¾ cups (420 ml) whole milk – Creates a creamy base.
• ¼ cup (60 ml) heavy cream – Adds richness.
• 4 large egg yolks – Room temperature for smooth blending.
• ½ cup (100 g) granulated sugar – Sweetens the custard.
• 2 tablespoons cornstarch – Thickens and stabilizes.
• 2 tablespoons unsalted butter – Adds silkiness.
• ½ vanilla bean, split and scraped (or ½ teaspoon vanilla extract) – Provides depth of flavor.
• ½ teaspoon rose water (optional) – A subtle floral note that complements rhubarb beautifully.

For the Poached Rhubarb

• 2 cups (400 g) granulated sugar
• ½ vanilla bean, split and scraped (or ½ teaspoon vanilla extract)
• 1¾ pounds (800 g) fresh rhubarb stalks, trimmed and cut into 4-inch batons

How to Make Rhubarb Macaroon Tart

Step 1: Toast the Coconut (Flavor Foundation)

Preheat your oven to 350°F (175°C).

Spread the shredded coconut evenly across a large rimmed baking sheet. Toast for 20–25 minutes, stirring occasionally. Watch closely during the final 5 minutes—coconut can burn quickly. You’re looking for a deep golden color and nutty aroma.

Allow it to cool completely before using. This step enhances flavor and ensures a crisp crust.

Step 2: Prepare the Tart Pan

Butter an 8½-by-12-inch rectangular fluted tart pan or a 10-inch round fluted pan with removable bottom. Line the base with parchment and lightly butter again. This ensures clean release later.

Step 3: Form and Bake the Macaroon Crust

In a large bowl, combine toasted coconut, egg whites, sugar, and salt. Mix until evenly moistened.

Press the mixture firmly into the prepared pan, covering the base and slightly up the sides. Compact it well—this prevents crumbling.

Bake for 25–30 minutes, until set and lightly golden. The crust should feel firm to the touch.

Transfer to a wire rack and cool completely before adding custard.

Step 4: Make the Custard

Place a fine-mesh sieve over a clean bowl (this ensures ultra-smooth custard).

In a separate bowl, whisk together milk, cream, and egg yolks.

In a medium saucepan, combine sugar and cornstarch. Gradually whisk in the milk mixture until smooth. Add butter and vanilla bean seeds.

Cook over medium heat, whisking constantly. The mixture will thicken in 6–7 minutes. Once it reaches a gentle boil, continue whisking for one additional minute.

You’ll know it’s ready when it coats the back of a spoon.

Immediately strain through the sieve. Stir in rose water if using.

Step 5: Fill and Chill

Pour warm custard into the cooled crust. Smooth the surface with a spatula.

Press plastic wrap directly onto the custard surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or until completely firm.

Step 6: Poach the Rhubarb

In a medium saucepan, combine sugar, 2 cups water, and vanilla bean. Bring to a boil and simmer until sugar dissolves (about 2 minutes).

Add rhubarb and simmer gently for 1 minute only. Remove from heat immediately—overcooking will cause it to break down.

Let cool completely in syrup.

Step 7: Assemble the Tart

Carefully lift rhubarb from syrup, allowing excess liquid to drip off.

Arrange decoratively over chilled custard—parallel lines or a lattice pattern create stunning visual impact.

Remove the tart from the pan before serving.

Serving and Storage Tips

Serving Suggestions

• Serve chilled for clean slices.
• Garnish with mint leaves or edible flowers.
• Drizzle reserved rhubarb syrup lightly over each slice.
• Pair with lightly whipped cream for added indulgence.

Storage

• Store covered in refrigerator for up to 3 days.
• Keep rhubarb topping dry to maintain crust crispness.
• Do not freeze assembled tart (custard texture may suffer).

Helpful Notes

• Use Fresh Rhubarb – Firm stalks hold shape better.
• Don’t Overcook Rhubarb – Just 1 minute preserves structure.
• Press Crust Firmly – Prevents cracking when slicing.
• Chill Fully Before Serving – Ensures clean, professional slices.
• Strain Custard – Removes any cooked egg bits for silky texture.

Flavor Variations

• Add orange zest to custard for citrus complexity.
• Replace rose water with almond extract.
• Top with sliced strawberries for added sweetness.
• Use toasted almonds for added crunch.

Conclusion

This Rhubarb Macaroon Tart is a celebration of texture and balance. The crisp toasted coconut crust provides a nutty foundation, the custard delivers silky richness, and the rhubarb adds bright, tangy contrast that makes every bite dynamic. It’s elegant enough for special occasions yet simple enough to master at home.

If you make this Rhubarb Macaroon Tart, please leave a comment and star rating below. Your feedback helps others and supports the recipe! Share it on Pinterest or Facebook so friends and family can enjoy it too.

Did you try a different fruit topping or flavor twist? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I Make This Gluten-Free?

Yes! The coconut macaroon crust contains no flour, making this Rhubarb Macaroon Tart naturally gluten-free.

Can I Use Frozen Rhubarb?

Yes, but thaw and drain thoroughly before poaching to prevent excess moisture.

Why Did My Custard Turn Lumpy?

Lumps usually form from overheating or insufficient whisking. Always cook over medium heat and strain after cooking.

Can I Prepare This in Advance?

Absolutely. Prepare up to 24 hours ahead and keep refrigerated until serving.

Can I Freeze the Tart?

Freezing is not recommended, as custard may separate when thawed.

How Firm Should the Custard Be?

It should be fully set and jiggle slightly in the center but hold its shape when sliced.