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I am a retired housewife who’s always loved to bake. To make this dessert lighter, try low-fat sour cream and a dollop of fat-free whipped topping.
This recipe is:
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Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 slice equals 417 calories, 22 g fat (14 g saturated fat), 122 mg cholesterol, 138 mg sodium, 45 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Rhubarb Berry Tart in Country June/July 2009, p49
Sweet White Wine
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Reviewed on Jul. 20, 2011 by lurky27
This tart tastes very good, but mine looks nothing like the picture. I followed the directions exactly and it came out very pudding-like. The moment I cut into it, it all came apart. Luckily, I was not serving it to company.~ Theresa
This tart tastes very good, but mine looks nothing like the picture. I followed the directions exactly and it came out very pudding-like. The moment I cut into it, it all came apart. Luckily, I was not serving it to company.
~ Theresa
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