Rhubarb Berry Tart Recipe

Rhubarb Berry Tart Recipe
Staff Writer
Rhubarb Berry Tart
Taste of Home
Rhubarb Berry Tart

A lovely dessert that takes advantage of spring rhubarb (it can also be made year round with frozen rhubarb).

Ingredients

For the fruit mixture:

  • ½ 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 peel

For the crust:

  • ½ cup butter, softened
  • ½ cup sugar
  • 1 egg
  • ½ teaspoon almond extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder

For the topping:

  • 2 cups (16 ounces) sour cream
  • ½ cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract

Directions

For the fruit mixture:

In a large bowl, combine the sugar and tapioca. Add the rhubarb and strawberries; toss to coat. Stir in the liqueur and lemon peel. Let stand for 15 minutes. 

For the crust:

Preheat the oven to 350 degrees. Meanwhile, in a small bowl, cream the butter and sugar until light and fluffy. Beat in the egg and almond extract. Combine the flour and baking powder; gradually add to the creamed mixture and mix well. Press the dough onto the bottom of a greased 10-inch springform pan. Top with the fruit mixture. 

For the topping:

Combine all of the ingredients and spoon over the fruit filling. Place the pan on a baking sheet. Bake in the oven for 55-60 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool completely and then store in the refrigerator. 

Rhubarb Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Rhubarb Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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