Rhubarb Tart
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Good Housekeeping Test Kitchen
This springtime dessert doubles as a stunning table centerpiece.
Ingredients
1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 c. granulated sugar
1/2 c. (1 stick) Butter, softened
4 oz. cream cheese, softened
1 tsp. grated lemon zest
3 large eggs, room temperature
2 tsp. vanilla extract
8 oz. rhubarb, trimmed, halved length-wise and cut into 4" pieces
Edible flowers (optional)
Confectioners' sugar, for garnish
Instructions
Preheat oven to 325 degrees F. Grease and lightly flour 11" tart pan with removable bottom. Place on a rimmed baking sheet.
In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon zest until smooth. Beat in eggs, one at a time, scraping side of bowl as needed and beat in vanilla. In two batches, beat in flour mixture until just combined.
Transfer batter to tart pan and smooth top. Arrange rhubarb in spokes on top of batter. Bake until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool completely in pan on wire rack.
Garnish with edible flowers, if desired. Dust lightly with confectioners' sugar before serving.
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