Strawberry Rhubarb Tart Recipe

Name: Strawberry Rhubarb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup old-fashioned oats, toasted; 2/3 cup all-purpose flour; 1/4 cup sugar; 1 teaspoon grated lemon zest; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons canola oil; 3 tablespoons whole milk; 1/2 teaspoon vanilla extract; 3-1/2 cups sliced fresh strawberries, divided; 2 cups sliced fresh or frozen rhubarb; 1/4 cup sugar; 1/2 teaspoon grated lemon zest; 5 teaspoons cornstarch; 1 tablespoon cold water; 4 teaspoons currant jelly, melted

Servings: persons

1/2 cup old-fashioned oats, toasted
2/3 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons whole milk
1/2 teaspoon vanilla extract
3-1/2 cups sliced fresh strawberries, divided
2 cups sliced fresh or frozen rhubarb
1/4 cup sugar
1/2 teaspoon grated lemon zest
5 teaspoons cornstarch
1 tablespoon cold water
4 teaspoons currant jelly, melted

1
Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs. Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball.
2
Turn onto a floured surface; knead 7-8 times. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350u00b0 for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack.
3
For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes.
4
Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours.
5
Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.

338

kcal

Calories

Fat

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 old-fashioned oats, toasted, 2/3 cup all-purpose flour, 1/4 cup sugar, 1 teaspoon grated lemon zest, and more.

Yes, Strawberry Rhubarb 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.

Strawberry Rhubarb Tart

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