Strawberry Rhubarb Streusel Tart

By tunes

Add ½ cup (125 mL) more sugar if you are using the garden variety rhubarb instead of the hothouse rhubarb, which is sweeter. The crumble topping takes the place of crust.

Ingredients

• 1 cup (250 mL) granulated sugar
• 1/3 cup (75 mL) all-purpose flour
• 4 cups (1 L) sliced rhubarb
• 2 cups (500 mL) sliced strawberries
• One 10-inch (25-cm) unbaked short-crust pastry shell
• Topping
• 1/2 cup (125 mL) firmly packed brown sugar
• 1/3 cup (75 mL) all-purpose flour
• 1/4 cup (50 mL) butter, at room temperature

Preparation

Step 1

Preheat the oven to 450°F (230°C).

2. In a large bowl, combine sugar, flour, rhubarb and strawberries. Spoon into the unbaked pie shell.

3. In a small bowl, mix together brown sugar and flour. Cut in the butter until the mixture has a crumbly texture. Sprinkle on top of the pie.

4. Place a bottom third of oven and bake for 15 minutes. Reduce the heat to 350°F (80°C) and continue baking for another 20 to 30 minutes or until fruit is bubbling and tender. Serve warm or cold.