Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4
Karen Levin
Recipe by Cooking Light June 2004

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Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 °.

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  • 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.

Nutrition Facts

203 calories; calories from fat 32%; fat 7.2g; saturated fat 3g; mono fat 1.7g; poly fat 1.9g; protein 1.6g; carbohydrates 34g; fiber 2.1g; cholesterol 5mg; iron 0.4mg; sodium 101mg; calcium 36mg.
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