Dessert Recipes

Blueberry Rhubarb Country Tart

Blueberry Rhubarb Country TartWhen the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart….

Blueberry Rhubarb Country Tart

Blueberry Rhubarb Country Tart


Pastry for single-crust pie 3/4 cup sugar 1/4 cup all-purpose flour 4 cups chopped fresh or frozen rhubarb, thawed 1 cup fresh or frozen blueberries, thawed 2 tablespoons 2% milk 1 tablespoon coarse sugar


Preheat oven to 400°.

On a lightly floured surface, roll dough into a 14-in.


Transfer to a parchment-lined baking sheet.

In a large bowl, mix sugar and flour.

Add rhubarb and blueberries; toss to coat.

Spoon filling over crust to within 2 in.

of edge.

Fold crust edge over filling, pleating as you go and leaving a 4-in.

opening in the center.

Brush folded crust with milk; sprinkle with coarse sugar.

Bake 40-45 minutes or until crust is golden and filling is bubbly.

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Transfer tart to a wire rack to cool.

Nutrition Facts 1 piece:

  • 290 calories, 12g fat (7g saturated fat), 30mg cholesterol, 159mg sodium, 44g carbohydrate (23g sugars, 2g fiber), 3g protein.

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