Strawberry-Rhubarb Tart

Strawberry-Rhubarb Tart Recipe
Karry Hosford


8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 203
Caloriesfromfat 32 %
Fat 7.2 g
Satfat 3 g
Monofat 1.7 g
Polyfat 1.9 g
Protein 1.6 g
Carbohydrate 34 g
Fiber 2.1 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 101 mg
Calcium 36 mg


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


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.

Karen Levin,

Cooking Light

June 2004
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