The Pioneer Woman Tasty Kitchen
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Rhubarb Tart

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Level: Easy

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Description

A fresh rhubarb tart with cream cheese filling and shortbread crust. Hello summer!

Ingredients

  • ½ cups Butter, Softened
  • 1 cup Granulated Sugar, Divided In Thirds
  • 1 cup All-purpose Flour
  • 1 package (8 Oz. Size) Cream Cheese, Softened
  • 1 whole Large Egg
  • ½ teaspoons Vanilla
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • 2 cups Chopped Fresh Rhubarb, In 1/2" Pieces
  • Powdered Sugar, Whipped Cream And/or Ice Cream, For Serving

Preparation

Heat oven to 425 F. Lightly spray a 9″ spring form pan with cooking spray and wrap the outside of the pan with foil to prevent possible leaks.

In a large mixing bowl, beat butter with 1/3 of the sugar until light and fluffy. Add flour and mix well. Spread onto the bottom and 1” up the side of the prepared spring form pan.

In a clean bowl, beat cream cheese with another 1/3 of the sugar until blended. Add egg and vanilla; mix well. Spread over the crust.

Combine remaining 1/3 of the sugar with cinnamon and nutmeg and toss with rhubarb to coat. Spoon over the cream cheese layer.

Bake for 10 minutes at 425 F. Reduce heat to 375 F and bake tart 40 minutes more, or until centre is almost set. Remove from oven. Place tart pan on a rack to cool completely. Run a knife around the rim of the pan to loosen tart; remove rim. If desired, sift some icing sugar over tart before serving, or serve with a dollop of whipped cream or ice cream.

Adapted from Kraft Canada.

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