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Rhubarb Berry Tart

I am a retired housewife who has always loved to bake. To make this dessert lighter, try low-fat sour cream and a dollop of fat-free whipped topping. —Mary Ann Lee, Clifton Park, New York
  • Total Time
    Prep: 30 min. Bake: 55 min. + cooling
  • Makes
    12 servings


  • 1/2 cup sugar
  • 4 teaspoons quick-cooking tapioca
  • 3 cups sliced fresh or frozen rhubarb
  • 2 cups sliced fresh strawberries
  • 2 tablespoons orange liqueur or juice
  • 1 teaspoon grated lemon zest
  • CRUST:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 2 cups sour cream
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract


  • In a large bowl, combine sugar and tapioca. Add rhubarb and strawberries; toss to coat. Stir in liqueur and lemon peel. Let stand for 15 minutes.
  • Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract. Combine flour and baking powder; gradually add to creamed mixture and mix well.
  • Press dough onto the bottom of a greased 10-in. springform pan. Top with fruit mixture.
  • Combine the topping ingredients; spoon over fruit. Place pan on a baking sheet.
  • Bake at 350° for 55-60 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator.
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