Rhubarb Tart Recipe

Name: Rhubarb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200g ginger nut biscuits; 60g butter; 125g block PHILADELPHIA Cream Cheese, softened; 1/2 tablespoon caster sugar; 1 egg; 1/2 cup cream; 1/4 cup plain flour; 1 teaspoon vanilla essence; 1 bunch rhubarb (approx. 5 stalks), cut into 5cm lengths; 1 tablespoon caster sugar

Servings: persons

200g ginger nut biscuits
60g butter
125g block PHILADELPHIA Cream Cheese, softened
1/2 tablespoon caster sugar
1 egg
1/2 cup cream
1/4 cup plain flour
1 teaspoon vanilla essence
1 bunch rhubarb (approx. 5 stalks), cut into 5cm lengths
1 tablespoon caster sugar

1
Process the biscuits in a food processor until fine crumbs form.
2
Stir in the butter and press into the base of a 33 x 9 cm rectangular fluted pan with removable base.
3
Chill.
4
Beat the Philly* and sugar with electric beaters until smooth.
5
Add the egg until well combined.
6
Stir in the cream, flour and vanilla.
7
Pour Philly* mixture onto the prepared base.
8
Top with rhubarb stalks hollow side up, sprinkle with sugar and bake at 180 degrees C for 30 minutes until set.
9
Serve warm or chilled.

445

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 200g ginger nut biscuits, 60g butter, 125g block PHILADELPHIA Cream Cheese, softened, 1/2 tablespoon caster sugar, and more.

Yes, Rhubarb 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 Tart

How did you like this recipe?

Frequently Asked Questions