Rhubarb Tart
Recipe type: Dessert
Total time: 
Serves: 12
A shortbread crust, cream cheese layer, and fresh tart rhubarb - perfect with whipped cream and tea!
  • ½ cup butter or margarine, softened
  • 1 cup white sugar, divided in thirds
  • 1 cup flour
  • 1 package (250g/8oz) cream cheese, softened
  • 1 egg
  • ½ tsp vanilla
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 cups chopped fresh rhubarb, in ½” pieces
  1. Heat oven to 425 degrees Fahrenheit. Spray a 9" springform pan lightly with cooking spray and line bottom with foil to prevent possible leaks.
  2. In large mixing bowl, beat butter with ⅓ cup of the sugar until light and fluffy. Add flour and mix well. Spread onto bottom and 1” up side of prepared springform pan.
  3. In clean bowl, beat cream cheese with another ⅓ cup of the sugar until blended. Add egg and vanilla; mix well. Spread over crust. Combine remaining ⅓ cup sugar with cinnamon and nutmeg and toss with rhubarb to coat. Spoon over cream cheese layer.
  4. Bake 10 minutes at 425 degrees. Reduce heat to 375 degrees and bake tart 40 minutes more, or until centre is almost set. Place tart on rack to cool completely. Run knife around rim of 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.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/06/rhubarb-tart/