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Rhubarb Cream Tart

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

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( 15 Ratings)

15 Ratings

5 Stars 73%

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Member Reviews ( 4 )

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Prep Time 30 min
Total Time 3 hr 30 min
Servings 0

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 415
Calories from Fat: 155 ),

% Daily Value

Total Fat: 17 g; 17 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 60 mg; 60 %;
Sodium: 240 mg; 240 %;
Total Carbohydrate: 60 g; 60 %
(Dietary Fiber 1 g 1 % ),
Protein: 6 g; 6 %

% Daily Value*:

Vitamin A: 14%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 7/15/2008 6:44:44 PM REPORT ABUSE EmpressBling said:

Rating:

I have made this 3 times now, last time taking it to a friend's. I received 4 requests for the recipe. Excellent, light and easy - can't ask for more.

This reply was: Helpful Inspiring

Posted 6/3/2008 12:42:48 PM REPORT ABUSE skliber said:

Rating:

Well, this is my first time trying a tart and only bake with rubarb a couple times a year when it is in season and available out of my parents back yard. I wanted to try something different that still seemed safe and this was it. The recipe was not difficult, a little time consuming but the end result was worth it! It was wonderful! I also added a few strawberries and subbed walnuts for oats-its what I had on hand and turned out perfect! I would suggest this to anyone!

This reply was: Helpful Inspiring