Rhubarb-Strawberry Tart

Rhubarb lends a tangy bite to a strawberry tart. Use fresh or frozen (unsweetened).

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  • prep time 20 min
  • total time 3 hr 20 min
  • ingredients 11
  • servings 12
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
eggs
3/4
cup granulated sugar
3
tablespoons all-purpose flour
1/4
teaspoon almond extract
3
cups coarsely sliced fresh rhubarb
2
cups sliced fresh strawberries
1/2
cup packed brown sugar
1/4
cup all-purpose flour
1/4
teaspoon ground nutmeg
2
tablespoons butter or margarine, cut into pieces

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edges if necessary.
  • 2 In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.
  • 3 In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.
  • 4 Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Remove side of pan; cut tart into wedges. Store in refrigerator.
  • 1 Heat oven to 375°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edges if necessary.
  • 2 In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.
  • 3 In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.
  • 4 Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Remove side of pan; cut tart into wedges. Store in refrigerator.

EXPERT TIPS

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Expert Tips

One bag (1 pound) frozen unsweetened rhubarb can be used in place of the fresh rhubarb in this tart. Increase baking time to 55 to 65 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
115mg
115%;
Total Carbohydrate
37g
37%
(Dietary Fiber
1g
1%
  Sugars
23g
23%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
15%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.