1 c flour
5 Tbs powdered sugar
1/2 c chilled butter
1/4 tsp salt
Mix dry ingredients and cut in butter. Press into a sprayed 10 in spring form pan.
Bake at 350 for 10-13 min.
Filling
2 eggs
1 1/4 c sugar
1/2 c flour
1/4 tsp salt
2 1/4 c chopped rhubarb
Beat eggs, add sugar, salt and flour. Fold in rhubarb and pour onto partially baked crust.
1/2 c brown sugar
1/2 c chopped walnuts
sprinkle both on top and return to oven to bake 35-40 min. Cool and remove from pan. Serve with whipped cream or ice cream.
Check out more great recipes at Foodie Friday.
and Funky Junk.
6 comments:
Shannon, This is such a yummy recipe. I love rhubarb... and pie! We have bunches of rhubarb growing too!
I am having an April Cornell giveaway, I'd love you to stop and join in!
Yvonne
This looks sooo yummy! When rhubarb becomes available, I will try this! Nice spin on rhubarb! Joni
Hi Shannon,
Your tart looks yummy! My Mom grew rhubarb & used to make pies with it but as a child it was too sour for me. I've never tried making one myself. Your tart recipe is interesting & I bet the brown sugar & nuts on top would really make it to my liking.
Yum! I love rhubarb. It never grows for me though. I think I need to head to our Farmer's Market this weekend and get some so I can make your recipe! I invite you to come and link this up at my Vegetarian Foodie Fridays linky if you like. I think it would be great there.
Melodie @ Breastfeeding Moms Unite!
Shannon, this looks wonderful. We love rhubarb and this is a great and tasty way to use it. I hope you are having a great day. Blessings...Mary
Shannon, I'm not sure I've ever even seen rhubarb, but this looks very yummy!
Lezlee
Post a Comment