Rhubarb Berry Tart Recipe

Name: Rhubarb Berry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 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 zest; 1/2 cup butter, softened; 1/2 cup sugar; 1 large egg; 1/2 teaspoon almond extract; 1-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 2 cups sour cream; 1/2 cup sugar; 2 large egg yolks; 1 teaspoon vanilla extract

Servings: persons

1/2 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 zest
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
2 cups sour cream
1/2 cup sugar
2 large egg yolks
1 teaspoon vanilla extract

1
In a large bowl, combine sugar and tapioca. Add rhubarb and strawberries; toss to coat. Stir in liqueur and lemon peel. Let stand for 15 minutes.
2
Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract. Combine flour and baking powder; gradually add to creamed mixture and mix well.
3
Press dough onto the bottom of a greased 10-in. springform pan. Top with fruit mixture.
4
Combine the topping ingredients; spoon over fruit. Place pan on a
5
.
6
Bake at 350u00b0 for 55-60 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator.

982

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sugar, 4 teaspoons quick-cooking tapioca, 3 cups sliced fresh or frozen rhubarb, 2 cups sliced fresh strawberries, and more.

Yes, Rhubarb Berry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Berry Tart

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