Rhubarb Cream Tart

Rhubarb Cream Tart

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

Prep Time

30

Minutes

Total Time

3:30

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    *Percent Daily Values are based on a 2,000 calorie diet.