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Raspberry Rhubarb Tart

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  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)
  Vanilla 1⁄4 Teaspoon
  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
  Cornstarch 2 Teaspoon
  Water 2 Tablespoon

In medium-sized mixing bowl, place butter, flour, sugar and vanilla.
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.
Stir occasionally.
Combine 2 teaspoons cornstarch and 2 tablespoons water in a small bowl.
Blend until smooth.
Add cornstarch mixture to raspberry-rhubarb mixture.
Mix well.
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

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Raspberry Rhubarb Tart Recipe