1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
2 cups sliced rhubarb
1/2 cup sugar
2 tablespoons cornstarch
2 teaspoons water
3/4 teaspoon cinnamon, divided
3 cups sliced strawberries
1 tablespoon sugar
How to Make It
Preheat oven to 400 °.
Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1/4 teaspoon cinnamon and 1 tablespoon of sugar; sprinkle evenly over tart.
Place tart on a baking sheet. Bake at 400° for 30 minutes or until filling is set. Cool on a wire rack.
My husband is such a picky eater and he would never have dreamed of eating rhubarb but this is his favorite dessert of all time! This will please every taste! Such a great delicious treat! I make mine as a pie tho b/c I do not have a tart pan and it turns out perfectly following the directions as is!
One of our favorite summer treats - especially ice cold with some whipped cream! I switched the amounts for cornstarch and water (it then becomes 2t cornstarch and 2T water) and it works much better! Definitely company-worthy!
De-lic-ious! I made my own pie crust, this came out great. Don't be scared with the rhubarb stews that it will become a paste...give it some time and the liguid will yield. Just follow the recipe and you'll love it!