This tart was created because of an abundance of red currants in my friend's back yard. The rhubarb and currants work together to make a tart (pun NOT intended) filling. Be aware: this tart is very juicy, so serve with a spoon and a scoop of vanilla ice cream on top! —beijinggirl
your favorite pre-baked tart crust
rhubarb (cut into 1/2 inch pieces)
In This Recipe
Combine last four ingredients and fill tart crust. Bake at 350?F for 30 min.