Rhubarb Tart

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.