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Rhubarb Crumb Tart

 Rhubarb Crumb Tart
—Rebecca Gairns, Prince George, British Columbia
12-15 ServingsPrep: 25 min. Bake: 45 min.

Ingredients

  • CRUST:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons confectioners' sugar
  • 1/3 cup butter
  • 1 egg, beaten
  • 4 teaspoons milk
  • FILLING:
  • 3 cups diced fresh or frozen rhubarb
  • 1 package (3 ounces) strawberry gelatin
  • CRUMBLE TOPPING:
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup butter

Directions

  • For crust, in a small bowl, combine the flour, baking powder and
  • confectioners' sugar. Cut in butter until mixture resembles coarse
  • crumbs. Add egg and milk; stir until a ball forms. Pat into a
  • greased 11-in. x 7-in. baking pan.
  • Spoon rhubarb into the crust. Sprinkle gelatin over rhubarb. In a
  • small bowl, mix topping ingredients together until crumbly.
  • Sprinkle over rhubarb mixture. Bake at 350° for 45-50 minutes.
  • Cool completely on a wire rack until set. Yield: 12-15 servings.

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Rhubarb Crumb Tart (continued)

Nutritional Facts: 1 serving (1 piece) equals 206 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 128 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.