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    You are in: Home / Recipes / Rhubarb Cream Tart Recipe
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    Rhubarb Cream Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    30 mins

    55 mins

    Charlotte J's Note:

    You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350ºF.
    2. 2
      Butter spingform pan, 9x3 inches, or 9-inch square pan.
    3. 3
      Mix 1 1/2 cups flour and the brown sugar in medium bowl.
    4. 4
      Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.
    5. 5
      Reserve 1/2 cup mixture for topping.
    6. 6
      Press remaining mixture on bottom and 1 1/2 inches up side of pan.
    7. 7
      Bake 15 minutes or until golden brown and set.
    8. 8
      Beat eggs with electric mixer on high speed 1 minute until lemon colored.
    9. 9
      Beat in sugar, 2 tablespoons flour, the salt and half-and-half.
    10. 10
      Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb.
    11. 11
      Add hazelnuts to reserved crumbly mixture; sprinkle over top.
    12. 12
      Bake 40 to 45 minutes or until set and knife inserted in center comes out clean.
    13. 13
      Cool at least 2 hours before serving.
    14. 14
      Run metal spatula along side of tart to loosen; remove side of pan.
    15. 15
      Store covered in refrigerator.

    Ratings & Reviews:

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    Nutritional Facts for Rhubarb Cream Tart

    Serving Size: 1 (141 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 415.1
     
    Calories from Fat 156
    37%
    Total Fat 17.3 g
    26%
    Saturated Fat 9.0 g
    45%
    Cholesterol 88.9 mg
    29%
    Sodium 187.8 mg
    7%
    Total Carbohydrate 60.9 g
    20%
    Dietary Fiber 1.6 g
    6%
    Sugars 39.2 g
    157%
    Protein 5.6 g
    11%

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