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
- Prep Time 20 min
- Total 3 hr 20 min
- Ingredients 11
- Servings 12
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 eggs
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon almond extract
- 3 cups coarsely sliced fresh rhubarb
- 2 cups sliced fresh strawberries
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter or margarine, cut into pieces
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3In 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.
-
Step4Bake 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.
Nutrition
220
Calories
7g
Total Fat
2g
Protein
37g
Total Carbohydrate
23g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 14%
- Sodium
- 115mg
- 5%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 23g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the
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