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Rhubarb Berry Tart Recipe

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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.