Strawberry Rhubarb & Cream Tart – Estonia

Strawberry Rhubarb & Cream Tart – Estonia Recipe

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Bonnie Beck


Another recipe I LOVE, for the original recipe go to Global Table Adventure. I changed from all brown sugar to using half brown and half white. I wasn't crazy about the flavor of all brown sugar.

★★★★★ 2 votes
30 Min
30 Min


for the dough
2 c
cold from refrigerator all-purpose flour
1 stick
frozen organic or european butter. cracked into pieces
1/2 tsp
baking powder
1/8 c
light brown sugar, packed
4-6 Tbsp
ice water – (i use cream or milk)


1/3 c
all purpose flour
1/4 c
light brown sugar, packed plus 1/4 cup white sugar
1/2 tsp
cinnamon, ground
1/2 tsp
cardamon, ground
powdered sugar
2 c
rhubarb cut in bite-size pieces (about 1/2-1 inches long
2 c
strawberries (quartered)
1 c
heavy cream
room temp. organic egg yolks, slightly beaten


1Preheat the oven to 350*.
2Pulse in a food processor the flour, butter, baking powder, and sugar.
Drizzle water into the mixture until it comes together and can be formed into a ball of dough.
3Next, press the dough into a 10″ sprinform pan, up the sides at least 1 1/4 – 1 1/2 inches (so the liquid doesn’t overflow).
4Refrigerate until needed
5In a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. Add the chopped strawberries and rhubarb in a large bowl. Toss the fruits with the flour mixture.
6In a bowl whisk the cream and eggs yolks together.
7Take the tart shell from the refrigerator and add the Strawberries/Rhubara mixture to the tart and pour the cream/egg yolk mixture over the top.
8Bake 30-35 minutes, or until the berries are softened and the cream is set.
9Serve cold or at room temp. With a little powdered sugar on top. Or Whipped cream.

About Strawberry Rhubarb & Cream Tart – Estonia

Course/Dish: Cakes, Fruit Desserts, Puddings
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy