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Berry Rhubarb Hand Tarts

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  • Prep 20 min
  • Total 35 min
  • Servings 4
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As colorful outside as they are inside, these juicy tarts are easy to make with Pillsbury refrigerated pie crusts and Betty Crocker Rich & Creamy vanilla frosting.
By Brooke Lark
Updated Jul 10, 2012
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  • 1 tablespoon butter
  • 1/2 cup finely chopped fresh rhubarb
  • 1/2 cup frozen mixed berries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/4 teaspoon Betty Crocker™ pink gel food color
  • 1/4 teaspoon Betty Crocker™ purple gel food color


  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2
    In 1-quart saucepan, place butter, rhubarb, berries and sugar. Simmer over medium heat about 5 minutes, stirring occasionally, until rhubarb is softened. With whisk, quickly stir in cornstarch. Cook until mixture is thickened. Remove from heat; set aside.
  • 3
    On large cutting board, unroll pie crusts. Using pizza cutter, cut each pie crust into 1 large square. Cut each large square into 4 smaller squares.
  • 4
    Spoon 1/4 cup berry-rhubarb mixture onto center of 4 crust squares. Gently place second crust square on top of each. With fork, press edges to seal and form tart. Place tarts on cookie sheet.
  • 5
    Bake 10 to 12 minutes or until edges are golden brown.
  • 6
    Into 1 small resealable food-storage plastic bag, place 1/4 cup frosting; place remaining 1/4 cup frosting in another bag. Add pink gel food color to one bag; add purple gel food color to other bag.
  • 7
    Microwave bags on High about 10 seconds or until frosting is melted. Knead each bag to spread color throughout frosting. Cut off tiny bottom corner from each bag; drizzle frosting over warm hand tarts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use frozen rhubarb instead of fresh to make this recipe when rhubarb is out of season.
  • tip 2
    Use coconut oil instead of butter to add a slightly different flavor to your final tarts.


Nutrition Facts are not available for this recipe
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