Rhubarb Tart
Looking for the perfect ending to a spring meal? Whip up a sweet Rhubarb Tart in a buttery pecan shortbread crust. Top with a dusting of powdered sugar or a dollop of whipped cream before serving.
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 3 hours
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 3 hours
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
Crust:
- 1 cup all-purpose flour
- ½ cup ground pecans
- ½ cup cold unsalted butter, cubed
- ⅓ cup powdered sugar
Filling:
- 1 ¼ pounds fresh rhubarb, chopped (about 3 cups)
- ¾ cup sugar, divided
- 2 tablespoons water
- 6 large egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 5 tablespoons cold unsalted butter, cubed
- Extra powdered sugar, for garnish (optional)
- Whipped cream, for garnish (optional)
Instructions
- Preheat oven to 350 degrees.
- In a food processor, combine all crust ingredients and process until crumbly. Firmly press the mixture into the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom. Bake for 20 minutes or until lightly browned.
- Meanwhile, in a large saucepan, combine the rhubarb, ¼ cup sugar and water. Bring to a boil, then reduce heat and cook, stirring constantly, until thickened and rhubarb is tender, about 5 minutes. Remove from heat and allow to cool for 5 minutes, then transfer mixture to a food processor and process until completely smooth.
- Pour rhubarb mixture into a small, heavy-bottom saucepan over medium heat. Whisk in the egg yolks, remaining ½ cup sugar, and lemon juice and zest until combined. Add 5 tablespoons butter and continue cooking until melted, whisking constantly.
- Pour filling into the prepared crust and bake tart for 20 minutes, or until the center is almost set. Cool completely on a wire rack, then refrigerate for at least 1 hour.
- Just before serving, dust tart with powdered sugar, cut into 8 slices and top each slice with a dollop of whipped cream, if desired.
Tips & Notes
Different rhubarb varieties may affect the color of the tart. If a deeper red color is desired after adding the eggs and butter in step 4, stir in a few drops of red food coloring before baking the tart.
Nutrition Information
Calories: 499|Sugar: 24g|Sodium: 12mg|Fat: 25g|Saturated fat: 13g|Carbohydrates: 62g|Fiber: 3g|Protein: 8g|Cholesterol: 188mg|
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