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Blueberry Rhubarb Tart

Blueberry Rhubarb Tart

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

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30 min
Prep Time
02 hrs 30 min
Total Time



1 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup cold Land O Lakes® Butter

2 to 3 tablespoons cold water


1/2 cup sugar

3 tablespoons cornstarch

2 cups fresh or frozen rhubarb, sliced 1/4 inch

2/3 cup apple juice

1 cup fresh or frozen blueberries


Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

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

  6. STEP 6

    Serve with whipped cream, if desired.

Nutrition (1 serving)

250 Calories
12 Fat (g)
30 Cholesterol (mg)
170 Sodium (mg)
35 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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