rhubarb strawberry tart

Rhubarb lends a tangy bite that contrasts the sweetness of fresh strawberries in this Rhubarb-Strawberry Tart. Use fresh or frozen (unsweetened) rhubarb to unlock that perfect flavor combination! Then serve up your pretty-as-a-picture dessert topped with ice cream or whipped cream.

Rhubarb-Strawberry Tart

eggs

sugar

all-purpose flour

almond extract

rhubarb

strawberries

brown sugar

nutmeg

butter

Heat oven to 375°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edges if necessary.

In large bowl, beat eggs with electric mixer on medium speed until light.  Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.

In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.

Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Remove side of pan; cut tart into wedges. Store in refrigerator.

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Top 1 rhubarb strawberry tart recipes from across the web

The most viewed rhubarb strawberry tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rhubarb-Strawberry Tart

The most viewed rhubarb strawberry tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine