Rhubarb-Strawberry Tart

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

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Servings 12

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( 16 ) Ratings

16 Ratings

5 Stars

4 Stars 12%

3 Stars

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1 Stars

Member Reviews ( 7 )

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ingredients 11
Prep Time 20 min
Total Time 3 hr 20 min

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

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Directions

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.

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.

Review & Comments

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DJB7174

report Posted Jun. 7, 2012 10:46 AM

Used 1 lb. frozen rhubarb. I let it drain all day. Used a pie pan instead of a tart pan (Thanks, BML). Turned out great. The kids even ate it! Thanks for the recipe.

tchouinard56

report Posted Jun. 5, 2012 1:34 PM

Hi, I made this using blueberries instead of strawberries, as I am allergic to strawberries. It came out excellent! Will make this again

s-chapstick

report Posted Jun. 7, 2011 12:40 PM

There was fresh Rhubarb & Strawberry's in the store so I made this & it was easy & really good !

chantal

report Posted May. 15, 2009 1:07 PM

I made this for my husbands work and they all loved it. Some asked for the recipe. I found it to be ok and not the best rhubarb recipe around. It was a little sour for me and a bit to wet. I probably will not make it again.

DayinMay

report Posted Apr. 27, 2009 8:35 AM

I use 4 1/2 to 5 cups rhubarb (thawed and drained, if frozen) and omit the strawberries. Also, I find the combination of almond and rhubarb delightful, so I increase the almond extract to a 1/2 teaspoon. One of my most shared "pie plant" recipes, and my absolute favorite way to enjoy rhubarb!