Rhubarb Cream Tart

You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert.

Prep Time: 30 min
Total Time: 3 hours 30 min
Makes: 8 servings

(10 ratings)

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

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

Special Touch

A mouthwatering finish: Top the tart with crème fraîche, a thickened cream with a tangy flavor found in the dairy case.

Success

To get the best flavor from this fruit tart, make sure you let it cool for at least 2 hours.

Nutrition Information:

1 Serving: Calories 415 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 240 mg; Total Carbohydrate 60 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium 10 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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