Rhubarb Berry Tart

Name: Rhubarb Berry Tart
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 servings.
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 zest; CRUST:; 1/2 cup butter, softened; 1/2 cup sugar; 1 large egg; 1/2 teaspoon almond extract; 1-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; TOPPING:; 2 cups sour cream; 1/2 cup sugar; 2 large egg yolks; 1 teaspoon vanilla extract

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

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 zest
CRUST:
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
TOPPING:
2 cups sour cream
1/2 cup sugar
2 large 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.

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.

Nutrition Facts

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

Originally published as Rhubarb Berry Flan in Country June/July 2009

Reviews

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Average Rating:

lurky27

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