Rhubarb-Strawberry Streusel Tart

This is a lot of filling. I suggest usng 2 cups each of rhubarb and strawberries.

Rhubarb-Strawberry Streusel Tart
Rhubarb-Strawberry Streusel Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Dough for 9-inch pie crust

  • 3

    cups sliced rhubarb (3/4")

  • 3

    cups strawberries; halved if large

  • 1-1/2

    cups sugar

  • 1/4

    cup cornstarch

  • 1/4

    cup flour

  • 1/4

    cup packed brown sugar

  • 2

    tablespoons butter, softened

  • 1/4

    cup finely chopped pecans

Directions

Heat oven to 375 degrees. Line a 10-inch tart pan with removable bottom or ceramic pie pan with dough; trim edges. Place on a rimmed baking sheet. In a large bowl, stir together the rhubarb, strawberries, sugar and cornstarch; place in crust. In medium bowl, stir together flour and brown sugar. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in pecans. Sprinkle over tart. Place tart with baking sheet in oven; bake 55-65 minutes or until edges and center are bubbly and streusel is golden brown.

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