Country cranberry rhubarb tart
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16-oz.) whole cranberry sauce |
| ⅓ | cup | Granulated sugar |
| 1½ | tablespoon | Cornstarch |
| ¾ | pounds | Rhubarb stalks, cut into 1/2- inch pieces |
| Pastry dough for 9-inch single crust pie | ||
| Confectioner's sugar | ||
Directions
Preheat oven to 375. In a mixing bowl, comine cranberry sauce, sugar and cornstarch. Stir in rhubarb. Pour mixture into a pastry lined 9-inch pie pan. Fold crust edge over filling, pleating to to fit. Bake for 40 minutes or until golden brown. Cool completely. Sprinkle with confectioner's sugar before serving. Makes 8 servings. MasterCook formatted by Ethel Snyder Recipe by: GRIT -- MARCH 23, 1997 Posted to MC-Recipe Digest V1 #637 by essie49@... (Ethel R Snyder) on Jun 08, 1997