Crisp and toasty on top, luscious and sweet-tart underneath, these are a great no-fuss dessert for a casual dinner party.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Followed the recipe exactly, and would not change a thing. This was a hit with the family-- including picky eaters! The rhubarb and strawberries are such a wonderful combo, and the topping complements the filling well.
Excellent! I used 1 lb. of rhubarb and 1 lb of strawberries. I baked it in a 10" Corningware tart pan. Served with pour cream. It was perfect!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.