Rustic Rhubarb Tart
I recently was given fresh rhubarb from a friend and I’ll tell you what, I couldn’t get home fast enough to bake it into something scrumptious! Tart, sweet, and well downright delicious, this will have you sitting by the oven like a child on Christmas morning!
Preheat oven to 375 degrees
- 1 package store-bought pie crust
- 4 Cups fresh rhubarb, sliced into 1/4″ slices
- 1 cup fresh strawberries, quartered
- 3 tbsp flour
- 1 tsp vanilla
- ½ cup of sugar
- 1/4 tsp orange zest
- 1/2 tsp cinnamon
Slice rhubarb into 1/4 inch slices, place in mixing bowl, add sliced strawberries and mix with flour, vanilla, sugar, orange zest, and cinnamon. Set aside for 15 minutes so flavors meld.
Roll pie crust out into a 15″ diameter, place rhubarb/strawberry mixture in the center of the crust, leaving about 1.5 inches of crust around the filling. Fold crust over fruit creating the ‘rustic’ tart, brush crust with water (to keep it from burning) and sprinkle with granulated sugar if you’d like.
Bake for 35-45 minutes or until filling is bubbly and crust is browned, take out and let cool for 15 minutes before serving.
Serve with a scoop of vanilla ice cream or whipped cream.
Enjoy this tasty dessert!
T (Peanut Butter & Jelly Chronicles)