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 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
  • 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

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.

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.