I’m so excited to participate in this Valentine’s event (again). This is the sixth year of our event and we want to continue to make a difference in the fight against pediatric cancer.
(Side note: Did you see my Peanut Butter Snickerdoodles from last year? SO GOOD.)
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000.
That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
Heart Shaped Thumbprint Cookies from Julie of The Little Kitchen
Red Velvet Cheesecake Swirl Brownies from Melissa of Persnickety Plates
Little Debbie Strawberry Shortcake Rolls Ice Cream from Rose of Rose Bakes
Salted Dark Chocolate Pistachio Cookie Bars from Jessica of A Kitchen Addiction
Red Velvet Swirl Cheesecake Brownies from Julie of Back To My Southern Roots
Dark Chocolate Covered Strawberry Latte from Lisa of Taste Cook Sip
Chocolate Valentine’s Day Cake for Two from Faith of An Edible Mosaic
Chocolate Petit Fours from Carlee of Cooking With Carlee
Iced Sugar Cookies from Nina of Crazy for Cookies and More
Valentine’s Fudge from Raquel of Organized Island
Pink Gin Fizz from Caroline of Caroline’s Cooking
Cherry Chocolate Chip Cake from Stefanie of Stef’s Eats and Sweets
Flourless Chunky Peanut Butter Blossoms from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Valentine’s Day Oatmeal M&M Cookies from Kelly of Kelly Lynn’s Sweets and Treats
Gluten free peanut butter cookies from Holly of A Baker’s House
Gluten Free Vanilla Cake with Pink Buttercream Frosting from Elaine of Small Farm Big Life
Small Batch Chocolate Chip Cookies from Courtney of Courtney’s Sweets
Small Batch Chocolate Cupcakes from Lisa of Blogghetti
Valentine’s Day M&M Cookie Bars from Jaclyn of Crayons & Cravings
Red Velvet Baked Doughnuts from Sue of It’s Okay to Eat the Cupcake
Soft Iced Pumpkin Cookies from Laura of Untwisted Vintage
Guava Pink Peppercorn Margaritas from Courtney of Cook Like a Champion
Sugar Cookie Cups from Kelsey of Dance Around the Kitchen
Chewy Buckwheat Chocolate Chunk Cookies with Sea Salt from Lisa of Garlic & zest
Shortbread Hearts of Love from TammyJo of The Chocolate Cult
Valentine Sugar Cookies from Gwynn of Swirls of Flavor
Rhubarb Raspberry Tart from Betsy of The JavaCupcake Blog
Sugar Cookie Cups from Kelsey of Dance Around the Kitchen
Best Stout Beer Tiramisu from Linda of Ketchup with Linda
Creamed Chipped Beef from Rebekah of Kitchen Gidget
Bakery Style Peanut Butter Cookies from Becca of The Salted Cookie
Candy Trains from Sarah of Sarah Cooks the Books
Star Wars Grogu Heart Cookies to Support Cookies for Kids Cancer from Jenn of justJENN recipes
Peanut Butter Buckeyes from Nicole of For the Love of Food
Heart Meringues Recipe from Jennifer of The Rebel Chick
Rye Bourbon Dark Chocolate Chunk Cookies from Erin of The Spiffy Cookie
- 210g all purpose flour
- 1 Tbsp granulated sugar
- 1/2 tsp salt
- 4oz cold unsalted butter, cubed and chilled
- 6 Tbsp ice water
- 4-6 fresh rhubarb stalks, cleaned and cubed, about 3 cups
- 1lb package of whole fresh strawberries, cleaned and diced, about 1.5 cups
- 6oz package of fresh rasbperries, cleaned and dry
- 1 lemon, zested and juiced
- 2/3 cup granulated sugar
- 1 1/2 Tbsp corn starch
- 2 Tbsp + 2 Tbsp all purpose flour
- 2 Tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- Cut cold butter into small cubes, place in a bowl, and cover, chill in the freezer for 20 minutes.
- Add about a cup of water and 6-7 ice cubes to a cup or bowl and chill in the refrigerator.
- Prepare a baking sheet by lining it with parchment paper.
- In the bowl of a food processor, pulse together the flour, sugar, and salt 2-3 times.
- Add the cold butter and pulse 2-3 times until the butter pieces are the size of peas.
- One tablespoon at a time, add the ice water and continue to pulse just until the dough comes together.
- Remove the lid and blade from the food processor. Gather the dough and drop it onto the prepared baking sheet. Press it into a rough, flat disc. NOTE: The dough needs to stay as cold as possible - handle it with your warm hands as little as possible. Keep the dough cold and use kitchen tools to handle versus your warm hands.
- Put a piece of parchment paper over the dough. Using a rolling pin, roll the dough over the parchment until it's a large round disc about 1/4in thick or about 14in wide. Cover with plastic and refrigerate for at least 30 minutes.
- After the dough has chilled and you're ready to fill and bake the tart, preheat the oven to 400ºF.
- Clean the rhubarb, cut it into small pieces, and put it in a large mixing bowl.
- Clean and hull the strawberries and add them to the rhubarb in the mixing bowl.
- Clean and dry the raspberries and add them to the mixing bowl.
- Zest and juice one lemon. Add the juice and zest to the fruit and gently mix to combine.
- Measure 2Tbsp flour, corn starch, and sugar together in another bowl and set aside. Do not add sugar mix to the fruit yet. If you do, they'll start to juice and the tart will be overly juicy and more likely to spill out when baking.
- Take the chilling dough out of the refrigerator and sprinkle 2 Tbsp flour leaving 3in around the outside free of flour.
- Add the sugar mix to the fruit and gently combine.
- Scoop a majority of the mix onto the dough in the center leaving 3in of dough around the edge. You may not use all the fruit, however, be generous and add enough that when you fold the sides up it's a nice size.
- Fold the edges of the tart up and over the edges of the fruit. Pinch pieces together to prevent leakages.
- Brush the crush liberally with melted butter and sprinkle with sugar.
- Bake the tart until the filling is cooked and bubbling, and the crust is golden brown, 35 to 45 minutes. Remove from the oven and slide the tart off the baking sheet, onto a cooling rack.
- Serve once cooled. Can be stored in the refrigerator for up to a week.
Serve the tart on its own or warm with vanilla ice cream.
Store any extra fruit in a container with a lid and eat for breakfast the next day.