Rhubarb Berry Tart

• 1/2 cup sugar
• 4 teaspoons quick-cooking tapioca
• 3 cups sliced fresh or frozen rhubarb
• 2 cups sliced fresh strawberries
• 2 tablespoons orange liqueur or juice
• 1 teaspoon grated lemon zest
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 2 cups sour cream
• 1/2 cup sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract

1. In a large bowl, combine sugar and tapioca. Add rhubarb and strawberries; toss to coat. Stir in liqueur and lemon peel. Let stand for 15 minutes.
2. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract. Combine flour and baking powder; gradually add to creamed mixture and mix well.
3. Press dough onto the bottom of a greased 10-in. springform pan. Top with fruit mixture.
4. Combine the topping ingredients; spoon over fruit. Place pan on a
5. .
6. Bake at 350u0b0 for 55-60 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator.

sugar, quickcooking tapioca, frozen rhubarb, fresh strawberries, orange liqueur, lemon zest, butter, sugar, egg, almond, flour, baking powder, sour cream, sugar, egg yolks, vanilla

Taken from www.tasteofhome.com/recipes/rhubarb-berry-tart/ (may not work)