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Strawberry Rhubarb Tart




Source of Recipe


UticaOD


List of Ingredients




Crust:
1 refrigerated pie crust (from 15-ounce package)
Filling:
2 eggs
3/4 cup sugar
3 tablespoons flour
3 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
Topping:
1/3 cup firmly packed (dark) brown sugar
1/4 cup flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter, cut into pieces
Freshly whipped cream (optional)


Recipe



Preheat oven to 375 degrees. Place pie crust in a 9-inch to 10-inch tart pan with removable bottom as directed on package for one-crust filled pie. Trim edges if necessary. For filling, lightly beat eggs in a medium bowl. Add sugar and 3 tablespoons flour; blend well. Alternately layer strawberries and rhubarb in pie crust-lined pan. Pour egg mixture over fruit.
For topping, in a medium bowl, combine brown sugar, 1/4 cup flour and cinnamon; mix well. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit. Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely. Remove rim of pan; cut into wedges. Top with freshly whipped cream. Store in refrigerator. Serves 12.