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“You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert.”
1hr 25mins

Ingredients Nutrition


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

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