Rhubarb Berry Tart Recipe

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Rhubarb Berry Tart Recipe
Rhubarb Berry Tart Recipe photo by Taste of Home
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Rhubarb Berry Tart Recipe

Read Reviews
4 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Rhubarb Berry Tart in Country June/July 2009, p49

Nutritional Facts

1 slice: 417 calories, 22g fat (14g saturated fat), 122mg cholesterol, 138mg sodium, 45g carbohydrate (30g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. Press dough onto the bottom of a greased 10-in. springform pan. Top with fruit mixture.
  4. Combine the topping ingredients; spoon over fruit. Place pan on a baking sheet.
  5. 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.
Originally published as Rhubarb Berry Tart in Country June/July 2009, p49

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MY REVIEW
lurky27 User ID: 1251896 144142
Reviewed Jul. 20, 2011

"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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