Best Rhubarb Cream Tart Recipes

Rhubarb Cream Tart image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Number Of Ingredients 10

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

Steps:

Heat oven to 350°F. 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.
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.
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.

Nutrition Facts : Calories 415, Carbohydrate 60 g, Cholesterol 60 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg

Rhubarb Cream Tart image

Provided by Charlotte J

Categories Tarts

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

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.
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.
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.