Blueberry Rhubarb Tart

Blueberry Rhubarb Tart

Instead of strawberries, we've paired rhubarb with blueberries for a surprising taste.

30 min. prep time
8 servings
000 Ratings



1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 to 3 tablespoons cold water


1/2 cup sugar
3 tablespoons cornstarch
2 cups sliced 1/4 inch fresh or frozen rhubarb
2/3 cup apple juice
1 cup fresh or frozen blueberries
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired


Heat oven to 375°F.

Combine flour, l tablespoon sugar and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork until flour is just moistened. Shape into ball.

Roll out dough on lightly floured surface to 10-inch circle. Place into 9-inch tart pan with removable bottom; press onto bottom and up sides of pan. Prick bottom and sides with fork. Bake 10 minutes.

Combine 1/2 cup sugar and cornstarch in 2-quart saucepan. Gradually stir in rhubarb and apple juice. Cook over medium heat, stirring constantly, 5-7 minutes or until thickened. Remove from heat; stir in blueberries.

Pour into partially baked crust. Bake 40-50 minutes or until center is bubbly. Cool completely.

Serve with whipped cream, if desired.

Nutrition Facts (1 serving)

Calories: 250

Fat: 12g

Cholesterol: 30mg

Sodium: 170mg

Carbohydrates: 35g

Dietary Fiber: 1g

Protein: 2g

Recipe #6620©2004Land O'Lakes, Inc.

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