RHUBARB CREAM TART
Make and share this Rhubarb Cream Tart recipe from Food.com.
Provided by Charlotte J
Categories Tarts
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- 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.
- Beat 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.
- Bake 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.
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Pavel Islam
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it. The tart was beautiful and tasted even better than it looked. I will definitely be making this again.
king Fahad
[email protected]This tart was absolutely delicious! The rhubarb filling was tart and flavorful, and the cream filling was rich and creamy. The crust was perfectly flaky and buttery. I highly recommend this recipe!
Rafat Hasan
[email protected]This tart was a little more difficult to make than I expected, but it was definitely worth the effort. The rhubarb filling was a bit tart for my taste, but the cream filling helped to balance it out. The crust was also very good. I would recommend th
Dip Kancha
[email protected]I'm not a huge fan of rhubarb, but I decided to give this tart a try and I'm so glad I did! The rhubarb filling was surprisingly delicious and the cream filling was the perfect complement. The crust was also very good. I would definitely recommend th
Abenaa Rose
[email protected]This tart is so easy to make and it always turns out perfect. I love that I can use fresh or frozen rhubarb. The cream filling is so rich and creamy, and the crust is perfectly flaky. This is one of my favorite recipes!
Aka NizzoUg256
[email protected]I made this tart for my family and they loved it! The rhubarb filling was tart and flavorful, and the cream filling was rich and creamy. The crust was perfectly flaky and buttery. I highly recommend this recipe!
Ayesha Begume Sumi
[email protected]This tart was a little more difficult to make than I expected, but it was definitely worth the effort. The rhubarb filling was a bit tart for my taste, but the cream filling helped to balance it out. The crust was also very good. I would recommend th
MR POLO
[email protected]I'm not a huge fan of rhubarb, but I decided to give this tart a try and I'm so glad I did! The rhubarb filling was surprisingly delicious and the cream filling was the perfect complement. The crust was also very good. I would definitely recommend th
Haroon Jon
[email protected]This tart is so easy to make and it always turns out perfect. I love that I can use fresh or frozen rhubarb. The cream filling is so rich and creamy, and the crust is perfectly flaky. This is one of my favorite recipes!
Marlon Butler
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it. The tart was beautiful and tasted even better than it looked. I will definitely be making this again.
Abukar Ki İsmacil wiz
[email protected]This tart was absolutely delicious! The rhubarb filling was tart and flavorful, and the cream filling was rich and creamy. The crust was perfectly flaky and buttery. I highly recommend this recipe!