Rhubarb Tart Recipe

Name: Rhubarb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 cup granulated sugar, divided; 1 cup flour; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1 egg; 1/2 tsp. vanilla; 1/4 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/2 lb. (225 g) fresh rhubarb, cut into 1/2-inch lengths; 1 tsp. icing sugar

Servings: persons

1/2 cup butter, softened
1 cup granulated sugar, divided
1 cup flour
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 egg
1/2 tsp. vanilla
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 lb. (225 g) fresh rhubarb, cut into 1/2-inch lengths
1 tsp. icing sugar

1
Heat oven to 425F.
2
Beat butter and 1/3 cup granulated sugar in large bowl with mixer until light and fluffy.
3
Add flour; mix well.
4
Spread onto bottom and 1 inch up side of 9-inch springform pan.
5
Beat cream cheese and 1/3 cup of the remaining granulated sugar with mixer until blended.
6
Add egg and vanilla; mix well.
7
Spread over crust.
8
Combine remaining granulated sugar and spices; toss with rhubarb in large bowl.
9
Spoon over cream cheese layer.
10
Bake 10 min.
11
Reduce oven temperature to 375F; bake tart 40 min.
12
or until centre is almost set.
13
Cool completely.
14
Run knife around rim of pan to loosen tart; remove rim.
15
Sift icing sugar over tart just before serving.

720

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.

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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: 1/2 cup butter, softened, 1 cup granulated sugar, divided, 1 cup flour, 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened, 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

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