rhubarb berry tart

Name: Rhubarb Berry Tart
Prep time: 30 min
Cook time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup(s) sugar; 4 teaspoon(s) quick-cooking tapioca; 3 cup(s) sliced fresh or frozen rhubarb; 2 cup(s) sliced fresh strawberries; 2 tablespoon(s) orange liqueur or juice; 1 teaspoon(s) grated lemon peel; FOR THE CRUST; 1/2 cup(s) butter, softened; 1/2 cup(s) sugar; 1 - egg; 1/2 teaspoon(s) almond extract; 1 1/2 cup(s) all-purpose flour; 1 1/2 teaspoon(s) baking powder; FOR THE TOPPING; 2 cup(s) (16 ounces) sour cream; 1/2 - sugar; 2 - egg yolks; 1 teaspoon(s) vanilla extract

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

yield 12 serving(s)

prep time 30 Min

cook time 55 Min

method Bake

Ingredients For rhubarb berry tart

1/2 c

sugar
4 tsp

quick-cooking tapioca
3 c

sliced fresh or frozen rhubarb
2 c

sliced fresh strawberries
2 Tbsp

orange liqueur or juice
1 tsp

grated lemon peel
FOR THE CRUST
1/2 c

butter, softened
1/2 c

sugar
1

egg
1/2 tsp

almond extract
1 1/2 c

all-purpose flour
1 1/2 tsp

baking powder
FOR THE TOPPING
2 c

(16 ounces) sour cream
1/2

sugar
2

egg yolks
1 tsp

vanilla extract

How To Make rhubarb berry tart

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. Press dough onto the bottom of a greased 10-in. springform pan. Top with fruit mixture. Combine the topping ingredients; spoon over fruit. Place pan on a baking sheet.
3
Bake at 350° 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.
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