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Rhubarb Berry Tart

Rhubarb Berry Tart
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
12 ServingsPrep: 30 min. Bake: 55 min. + cooling

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
© Taste of Home 2013

2 of 2

Rhubarb Berry Tart (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013