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Rhubarb Berry Tart Recipe

Rhubarb Berry Tart Recipe photo by Taste of Home

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I am a retired housewife who has always loved to bake. To make this dessert lighter, try low-fat sour cream and a dollop of fat-free whipped topping. —Mary Ann Lee, Clifton Park, New York

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Rhubarb Berry Tart Recipe

Prep: 30 min. Bake: 55 min. + cooling

Yield: 12 Servings

30 55 85

Ingredients

1/2 cup sugar
4 teaspoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb
2 cups sliced fresh strawberries
2 tablespoons orange liqueur or juice
1 teaspoon grated lemon peel
CRUST:
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
TOPPING:
2 cups (16 ounces) sour cream
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract

Directions

In a large bowl, combine sugar and tapioca. Add rhubarb and strawberries; toss to coat. Stir in liqueur and lemon peel. Let stand for 15 minutes.
Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Press dough onto the bottom of a greased 10-in. springform pan. Top with fruit mixture.
Combine the topping ingredients; spoon over fruit. Place pan on a baking sheet.
Bake at 350° for 55-60 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator. Yield: 12 servings.

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

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Rhubarb Berry Tart

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(1-1) of 1 reviews

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