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Rhubarb-Strawberry Tart

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By Pillsbury Kitchens
Updated Feb 15, 2022
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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.

Rhubarb-Strawberry Tart

  • Prep Time 20 min
  • Total 3 hr 20 min
  • Ingredients 11
  • Servings 12
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

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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