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Rhubarb Berry Tart Recipe
Apr 29, 2011 @ 11:00 AM
Posted by
Daily Value: 18%
Servings: 12
Low-Sodium
Vegetarian
Posted by
Nutrition
Cal/Serving: 363Daily Value: 18%
Servings: 12
Low-Sodium
Vegetarian
| Fat | 17g | 26% |
| Saturated | 10g | 48% |
| Trans | 0g | 0% |
| Carbs | 49g | 16% |
| Fiber | 2g | 9% |
| Sugars | 34g | 0% |
| Protein | 4g | 9% |
| Cholesterol | 86mg | 29% |
| Sodium | 97mg | 4% |
| Calcium | 132mg | 13% |
| Magnesium | 24mg | 6% |
| Potassium | 395mg | 11% |
| Iron | 1mg | 8% |
| Zinc | 1mg | 4% |
| Vitamin A | 2846IU | 57% |
| Vitamin C | 44mg | 74% |
| Thiamin (B1) | 0mg | 12% |
| Riboflavin (B2) | 0mg | 12% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 61µg | 15% |
| Vitamin B12 | 0µg | 4% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 13µg | 16% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Taste of Home
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.
Recipe Details
Note: If using frozen rhubarb, mesure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Click here to see more rhubarb recipes from Taste of Home.
Click here to see more tart recipes from Taste of Home.
Servings: 12
