Rhubarb and Pineapple Tart

This unusual dessert is just fine if served plain, but adding whipped cream or vanilla ice cream elevates it to another dimension.

Serves: 6Hands-on: 10 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 3 cups chopped fresh or frozen rhubarb
  • 2 cups canned crushed pineapple, well drained
  • 1 cup sugar
  • 2 Tbsp. cornstarch
  • 1 sheet frozen puff pastry, thawed

Directions

  • Preheat oven to 350ºF.
  • Combine the rhubarb, pineapple, sugar, and cornstarch in a large mixing bowl, mixing well.
  • On a lightly floured surface, roll out the sheet of puff pastry just enough to fit into a deep 1½-quart baking dish. Press it into the dish and fill it with the fruit mixture. Fold the corners in toward the center.
  • Bake the tart for about 40 minutes or until the crust has puffed and turned brown. Serve it hot or still warm.

Recipe Information

Serves: 6

Ingredients

  • 3 cups chopped fresh or frozen rhubarb
  • 2 cups canned crushed pineapple, well drained
  • 1 cup sugar
  • 2 Tbsp. cornstarch
  • 1 sheet frozen puff pastry, thawed

Directions

  • Preheat oven to 350ºF.
  • Combine the rhubarb, pineapple, sugar, and cornstarch in a large mixing bowl, mixing well.
  • On a lightly floured surface, roll out the sheet of puff pastry just enough to fit into a deep 1½-quart baking dish. Press it into the dish and fill it with the fruit mixture. Fold the corners in toward the center.
  • Bake the tart for about 40 minutes or until the crust has puffed and turned brown. Serve it hot or still warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat10g
Saturated Fat5g
Cholesterol0mg
Sodium140mg
Total Carbohydrate66g
Dietary Fiber2g
Sugars45g
Protein4g