Rhubarb Cream Tart Recipe

Name: Rhubarb Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup brown sugar, packed; 1/2 cup butter, cut into small pieces; 2 eggs; 3/4 cup granulated sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/2 cup half-and-half; 2 cups rhubarb, 1/4-inch slices; 1/4 cup hazelnuts or 1/4 cup walnuts, finely chopped

Servings: persons

1 1/2 cups all-purpose flour
3/4 cup brown sugar, packed
1/2 cup butter, cut into small pieces
2 eggs
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half
2 cups rhubarb, 1/4-inch slices
1/4 cup hazelnuts or 1/4 cup walnuts, finely chopped

1
Heat oven to 350u00b0F.
2
Butter spingform pan, 9x3 inches, or 9-inch square pan.
3
Mix 1 1/2 cups flour and the brown sugar in medium bowl.
4
Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.
5
Reserve 1/2 cup mixture for topping.
6
Press remaining mixture on bottom and 1 1/2 inches up side of pan.
7
Bake 15 minutes or until golden brown and set.
8
Beat eggs with electric mixer on high speed 1 minute until lemon colored.
9
Beat in sugar, 2 tablespoons flour, the salt and half-and-half.
10
Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb.
11
Add hazelnuts to reserved crumbly mixture; sprinkle over top.
12
Bake 40 to 45 minutes or until set and knife inserted in center comes out clean.
13
Cool at least 2 hours before serving.
14
Run metal spatula along side of tart to loosen; remove side of pan.
15
Store covered in refrigerator.

816

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 3/4 cup brown sugar, packed, 1/2 cup butter, cut into small pieces, 2 eggs, and more.

Yes, Rhubarb Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cream Tart

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