Description
A fresh rhubarb tart with cream cheese filling and shortbread crust. Hello summer!
Ingredients
- ½ cups Butter, Softened
- 1 cup Granulated Sugar, Divided In Thirds
- 1 cup All-purpose Flour
- 1 package (8 Oz. Size) Cream Cheese, Softened
- 1 whole Large Egg
- ½ teaspoons Vanilla
- ¼ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- 2 cups Chopped Fresh Rhubarb, In 1/2" Pieces
- Powdered Sugar, Whipped Cream And/or Ice Cream, For Serving
- ½ cups Butter, Softened
- 1 cup Granulated Sugar, Divided In Thirds
- 1 cup All-purpose Flour
- 1 package (8 Oz. Size) Cream Cheese, Softened
- 1 whole Large Egg
- ½ teaspoons Vanilla
- ¼ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- 2 cups Chopped Fresh Rhubarb, In 1/2" Pieces
- Powdered Sugar, Whipped Cream And/or Ice Cream, For Serving
Preparation
Heat oven to 425 F. Lightly spray a 9″ spring form pan with cooking spray and wrap the outside of the pan with foil to prevent possible leaks.
In a large mixing bowl, beat butter with 1/3 of the sugar until light and fluffy. Add flour and mix well. Spread onto the bottom and 1” up the side of the prepared spring form pan.
In a clean bowl, beat cream cheese with another 1/3 of the sugar until blended. Add egg and vanilla; mix well. Spread over the crust.
Combine remaining 1/3 of the sugar with cinnamon and nutmeg and toss with rhubarb to coat. Spoon over the cream cheese layer.
Bake for 10 minutes at 425 F. Reduce heat to 375 F and bake tart 40 minutes more, or until centre is almost set. Remove from oven. Place tart pan on a rack to cool completely. Run a knife around the rim of the pan to loosen tart; remove rim. If desired, sift some icing sugar over tart before serving, or serve with a dollop of whipped cream or ice cream.
Adapted from Kraft Canada.
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