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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 that contrasts the sweetness of fresh strawberries in this Rhubarb-Strawberry Tart. Use fresh or frozen (unsweetened) rhubarb to unlock that perfect flavor combination! Then serve up your pretty-as-a-picture dessert topped with ice cream or whipped cream.
Updated Feb 15, 2022

Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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 strawberry-rhubarb tart recipe. Increase baking time to 55 to 65 minutes.
  • tip 2
    For best results, place a large piece of heavy-duty foil on lower oven rack to catch any juices that might bubble over while baking rhubarb and strawberry tart.
  • tip 3
    Serve strawberry-rhubarb tart with fresh whipped cream or a scoop of ice cream on top.

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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