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Rhubarb-Strawberry Tart

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Rhubarb-Strawberry Tart
  • Prep 20 min
  • Total 3 hr 20 min
  • Ingredients 11
  • Servings 12
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Rhubarb lends a tangy bite to a strawberry tart. Use fresh or frozen (unsweetened).
Updated Jan 12, 2010

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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

220 Calories, 7g Total Fat, 2g Protein, 37g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
115mg
5%
Potassium
160mg
5%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
5%
Sugars
23g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
4%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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