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Blueberry Rhubarb Country Tart

Total Time

Prep: 15 min. Bake: 40 min.


8 servings

Updated: Sep. 30, 2022
When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin
Blueberry Rhubarb Country Tart Recipe photo by Taste of Home
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  • Dough for single-crust pie
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 4 cups chopped fresh or frozen rhubarb, thawed
  • 1 cup fresh or frozen blueberries, thawed
  • 2 tablespoons 2% milk
  • 1 tablespoon coarse sugar


  1. Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.
  2. In a large bowl, mix sugar and flour. Add rhubarb and blueberries; toss to coat. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 4-in. opening in the center. Brush folded crust with milk; sprinkle with coarse sugar. Bake 40-45 minutes or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool.

Nutrition Facts

1 piece: 290 calories, 12g fat (7g saturated fat), 30mg cholesterol, 159mg sodium, 44g carbohydrate (23g sugars, 2g fiber), 3g protein.

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