Strawberry Rhubarb Tart

It’s always difficult to find rhubarb around these parts, so when I do – I pick up a box of strawberries to make my favorite pie. Growing up, we had a patch of rhubarb that thrived behind our garage. I spent many a happy summer day dipping rhubarb into a Dixie cup full of sugar. Rhubarb + strawberries = love!

  • 1 1/3 flour
  • 1 stick butter
  • 1/2 teaspoon salt
  • 1/4 cup ice water
  1. In a Cuisinart, process flour, butter and salt until the mixture is like course meal. Add the ice water and pulse until the dough begins to clump. Transfer to a plastic bag, and form a disc. Refrigerate for an hour.
  • 2 1/2 cups of diced rhubarb
  • 2 cups sliced strawberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch
  1. Preheat oven to 400º. In a large bowl, mix all ingredients. Let sit for 20 minutes.
  2. Roll out disc on a lightly floured surface, ease pastry into the tart pan.
  3. Fill with strawberry/rhubarb mixture, bake for 40 to 45 minutes.



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