Rhubarb Crumb Tart Recipe

5 2 3
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Rhubarb Crumb Tart Recipe

Read Reviews
5 2 3
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 raw rhubarb
  • 1 package (3 ounces) strawberry gelatin
  • CRUMBLE TOPPING:
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup butter

Directions

Preheat oven to 350°. For crust, mix flour, baking powder and confectioners' sugar in a medium bowl. 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. Place rhubarb in 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. Allow to cool until firm. 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 raw rhubarb
  • 1 package (3 ounces) strawberry gelatin
  • CRUMBLE TOPPING:
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup butter
  1. Preheat oven to 350°. For crust, mix flour, baking powder and confectioners' sugar in a medium bowl. 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. Place rhubarb in 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. Allow to cool until firm. 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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MY REVIEW
[email protected] User ID: 488936 277904
Reviewed Nov. 17, 2017

"This has been my go to rhubarb recipe for years. It is so easy and SO good esp topped with vanilla ice cream."

MY REVIEW
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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