Rhubarb Cream Tart

Name: Rhubarb Cream Tart
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup brown sugar, packed; 1/2 cup butter, cut into small pieces; 2 eggs; 3/4 cup granulated sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/2 cup half-and-half; 2 cups rhubarb, 1/4-inch slices; 1/4 cup hazelnuts or 1/4 cup walnuts, finely chopped

Submitted by Charlotte J

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

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Ready In:: 1hr 25mins
Ingredients:: 10
Serves:: 8

ingredients

1 ¹⁄₂ cups all-purpose flour
³⁄₄ cup brown sugar, packed
¹⁄₂ cup butter, cut into small pieces
2 eggs
³⁄₄ cup granulated sugar
2 tablespoons all-purpose flour
¹⁄₄ teaspoon salt
¹⁄₂ cup half-and-half
2 cups rhubarb, 1/4-inch slices
¹⁄₄ cup hazelnuts or 1/4 cup walnuts, finely chopped

directions

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