Rhubarb-Strawberry Tart

Prep Time: 20 min
Total Time: 3 hr 20 min
Servings: 12

Rhubarb lends a tangy bite to a strawberry tart. Use fresh or frozen (unsweetened).


  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 2 eggs
  • 3/4 cup (175 mL) granulated sugar
  • 3 tbsp (45 mL) all-purpose flour
  • 1/4 tsp (1 mL) almond extract
  • 3 cups (750 mL) coarsely sliced fresh rhubarb
  • 2 cups (500 mL) sliced frest strawberries
  • 1/2 cup (125 mL) packed brown sugar
  • 1/4 cup (50 mL) all-purpose flour
  • 1/4 tsp (1 mL) ground nutmeg
  • 2 tbsp (25 mL) butter or margarine, cut into pieces


  1. Heat oven to 375ºF. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edges if necessary.
  2. In 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.
  3. In 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.
  4. Bake 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.

Expert Tips

  • One bag (1 pound) frozen unsweetened rhubarb can be used in place of the fresh rhubarb in this tart. Increase baking time to 55 to 65 minutes.