Mini Strawberry Rhubarb Tarts

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Mini Strawberry Rhubarb Tarts
  • Prep 20 min
  • Total 55 min
  • Servings 9
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We spooned rhubarb-strawberry mixture into Pillsbury pie crust-lined muffin cups to create our mini Strawberry Rhubarb Tarts.
By Brooke Lark
Updated Sep 14, 2015


  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 tablespoon butter
  • 1 1/2 cups very finely chopped fresh rhubarb
  • 2 cups very finely chopped fresh strawberries
  • 1 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 2/3 cup whipped cream or topping
  • 9 small strawberries for garnish


  • 1
    Heat oven to 400°F. Spray 9 regular-size muffin cups with cooking spray.
  • 2
    On large cutting board, unroll pie crust. Using 2-inch round cutter, cut pie crust into 9 rounds. Press each round into bottom of muffin cup.
  • 3
    In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until slightly softened. Reduce heat to medium. Add strawberries, sugar, cinnamon, vanilla and almond extract; cook about 10 minutes, stirring every minute to keep mixture from burning on bottom of skillet, until mixture is the thickness of strawberry preserves.
  • 4
    Spoon 2 tablespoons rhubarb-strawberry mixture into each crust-lined muffin cup.
  • 5
    Bake 15 to 20 minutes or until edges of crust are light golden brown. Remove from muffin cups to cooling rack. Cool about 15 minutes.
  • 6
    To serve, top each tart with whipped cream. Garnish with fresh strawberries.

Tips from the Betty Crocker Kitchens

  • tip 1
    Raspberries can be replaced for the strawberries in this recipe.
  • tip 2
    Try using a fluted cookie cutter to make a decorative edge on your mini tarts.


Nutrition Facts are not available for this recipe
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