Rhubarb Raspberry Crumble Tart

Ingredients:

• 1 unbaked pie crust
• 1 pound rhubarb, chopped
• 1 cup raspberries
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Spread the pie crust onto a 9-inch tart dish and trim the edges. Set aside.
3. In a mixing bowl, combine the rhubarb, raspberries, granulated sugar, cornstarch, and vanilla extract. Toss until well combined.
4. Pour the mixture onto the pie crust.
5. In a separate bowl, combine the flour, oats, brown sugar, butter, and salt. Use a pastry cutter or a fork to cut the butter into the flour mixture until the mixture resembles coarse crumbs.
6. Sprinkle the crumb mixture evenly over the fruit mixture.
7. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
8. Remove from the oven and allow it to cool for 5-10 minutes before serving.

Verdict:

This Rhubarb Raspberry Crumble Tart is the perfect balance of sweet and tart. The crumble topping adds a nice texture to the soft and juicy fruit filling. It’s perfect for any occasion and is sure to impress your guests!

Serving Suggestions:

For a little extra indulgence, serve warm with a scoop of vanilla ice cream on top. This tart can be made in advance and stored in the refrigerator for up to three days, but it is best enjoyed fresh out of the oven.