Rhubarb-Strawberry Tart

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

  • 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
  • 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.
  • 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.
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