Name: Rhubarb Tart
Prep time: 10 min
Total time: 1 h 20 min
Yield: 10
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

Step 1Preheat oven to 325 degrees F. Grease and lightly flour 11" tart pan with removable bottom. Place on a rimmed baking sheet.

Step 2In 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.

Step 3Transfer 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.

Step 4Garnish with edible flowers, if desired. Dust lightly with confectioners' sugar before serving.

Rhubarb Tart

Ingredients

Directions

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