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Raspberry Rhubarb Tart Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sifted flour||1 1⁄4 Cup (20 tbs), sifted|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Finely chopped nuts||1⁄2 Cup (8 tbs)|
|Rhubarb||2 Cup (32 tbs), cut into 1/4 inch pieces|
|Raspberries||10 Ounce (1 Pack)|
|Sugar||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
Serving size: Complete recipe
Calories 3325 Calories from Fat 1237
% Daily Value*
Total Fat 138 g212.9%
Saturated Fat 66.1 g330.7%
Trans Fat 0 g
Cholesterol 453.4 mg
Sodium 386.1 mg16.1%
Total Carbohydrates 497 g165.8%
Dietary Fiber 32.2 g128.9%
Sugars 328.3 g
Protein 44 g88.9%
Vitamin A 67.9% Vitamin C 156.3%
Calcium 55.6% Iron 64.2%
*Based on a 2000 Calorie diet
Blend ingredients together using medium speed of electric mixer.
When blended, stir in nuts.
Pat crust mixture onto bottom and up sides of a 10-inch, heat-resistant, non-metallic pie plate.
Heat, uncovered, on roast for 5 minutes.
Set aside to cool.
Place frozen rhubarb and raspberries, sugar and egg in a large, heat-resistant, non-metallic mixing bowl.
Stir to combine ingredients.
Heat, uncovered, on full power 8 minutes.
Combine 2 teaspoons cornstarch and 2 tablespoons water in a small bowl.
Blend until smooth.
Add cornstarch mixture to raspberry-rhubarb mixture.
Heat, uncovered, on full power 2 minutes or until mixture becomes clear and thickened.
Pour fruit mixture into cooled pie shell.
Refrigerate 2 to 3 hours or until firm.
Garnish with whipped cream