This Strawberry Rhubarb Tart features a sweet and tangy filling made from fresh strawberries and tart rhubarb, all encased in a deliciously crunchy oat crust. The combination of flavors and textures makes this dessert a delightful treat for spring and summer gatherings.
Ingredients
For the oat crust:
• 1 1/2 cups rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 tablespoons honey or maple syrup (optional)
For the strawberry rhubarb filling:
• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped into 1/2-inch pieces
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
Instructions
1. Make the oat crust: In a mixing bowl, combine rolled oats, all-purpose flour, brown sugar, and salt. Add the melted butter and honey or maple syrup (if using), and stir until well combined. Press the mixture into the bottom and up the sides of a 9-inch tart pan.
2. Preheat the oven to 350°F (175°C).
3. Bake the crust: Bake the oat crust for 12-15 minutes, or until lightly golden. Allow to cool slightly.
4. Prepare the strawberry rhubarb filling: In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss gently to combine.
5. Pour the filling into the pre-baked oat crust, spreading it evenly.
6. Bake: Bake the tart for 25-30 minutes, or until the filling is bubbly and the rhubarb is tender.
7. Cool and serve: Allow the tart to cool completely before slicing. Serve at room temperature or chilled, optionally garnished with whipped cream or vanilla ice cream.
Aprile's Kitchen 