You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert.
Rhubarb Cream Tart
- Prep Time 30 min
- Total 3 hr 30 min
- Servings 8
- Ingredients 10
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
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Make With
Gold Medal Flour
Instructions
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Step1Heat 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.
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Step2Beat 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.
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Step3Bake 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
415
Calories
17 g
Total Fat
6 g
Protein
60 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 415
- Calories from Fat
- 155
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Cholesterol
- 60 mg
- Sodium
- 240 mg
- Potassium
- 220 mg
- Total Carbohydrate
- 60 g
- Dietary Fiber
- 1 g
- Protein
- 6 g
% Daily Value*:
- Vitamin A
- 14%
- 14%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
Tips from the Betty Crocker Kitchens
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