Rhubarb Crumb Tart Recipe

5 1 2
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Rhubarb Crumb Tart Recipe

Read Reviews
5 1 2
Publisher Photo
—Rebecca Gairns, Prince George, British Columbia
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 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 11x7-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.
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 Crumb Tart in Country Woman March/April 1993, p38

Nutritional Facts

1 piece: 206 calories, 9g fat (5g saturated fat), 36mg cholesterol, 128mg sodium, 30g carbohydrate (20g sugars, 1g fiber), 3g protein.

  • 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
  1. 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 11x7-in. baking pan.
  2. 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.
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 Crumb Tart in Country Woman March/April 1993, p38

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murrell006 User ID: 2357453 201305
Reviewed Jul. 24, 2012

"This was great and easy to make. I hate to say it but it was devoured in an evening by my family"

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