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Rhubarb Cream Tart
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Prep Time:
30 minutes
Total Time:
3 hours 30 minutes
No tart pan needed for this divine hazelnut fruit dessert!
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
  • 3/4 cup granulated sugar
  • 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
Instructions:
  • Preheat your oven to 350°F. Grease a 9x3 inch springform pan or a 9-inch square pan with butter. In a medium bowl, combine 1 1/2 cups of flour and brown sugar. Use a pastry blender or two knives to cut in the butter until the mixture is crumbly. Set aside 1/2 cup of the mixture for the topping. Press the remaining mixture onto the bottom and 1 1/2 inches up the sides of the pan. Bake for about 15 minutes, or until the crust is golden brown and set.
  • Using an electric mixer on high speed, beat eggs for 1 minute until they turn a beautiful lemon color. Then, mix in sugar, 2 tablespoons of flour, salt, and half-and-half. Spread rhubarb over the warm crust, pour the egg mixture on top, and generously sprinkle hazelnuts over the reserved crumbly mixture before baking.
  • Bake for 40 to 45 minutes until set and a knife inserted in the center comes out clean. Allow to cool for at least 2 hours before serving. Run a metal spatula along the side of the tart to loosen it, remove the side of the pan, and store covered in the refrigerator.

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