Rhubarb Tart with Shortbread Crust Recipe

4.5 6 6
Rhubarb Tart with Shortbread Crust Recipe
Rhubarb Tart with Shortbread Crust Recipe photo by Taste of Home
Publisher Photo

Rhubarb Tart with Shortbread Crust Recipe

Read Reviews
4.5 6 6
Publisher Photo
Here's a perfect ending to a grilled summer meal! Between the creamy texture, the pretty color and the buttery crust, this recipe is simply delightful. —Emily Seefeldt, Red Wing, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + chilling

Ingredients

  • 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
  • 1/4 cup sugar
  • 2 tablespoons water
  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 cup ground pecans
  • 1/2 cup cold butter, cubed
  • 1/3 cup confectioners' sugar
  • 1/4 teaspoon salt
  • CURD:
  • 6 egg yolks
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 5 tablespoons butter, cubed
  • 4 drops red food coloring, optional
  • Additional confectioners' sugar

Directions

In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside.
For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned.
Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, peel and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust.
Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar. Yield: 12 servings.
Originally published as Rhubarb Tart with Shortbread Crust in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p205

  • 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
  • 1/4 cup sugar
  • 2 tablespoons water
  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 cup ground pecans
  • 1/2 cup cold butter, cubed
  • 1/3 cup confectioners' sugar
  • 1/4 teaspoon salt
  • CURD:
  • 6 egg yolks
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 5 tablespoons butter, cubed
  • 4 drops red food coloring, optional
  • Additional confectioners' sugar
  1. In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside.
  2. For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned.
  3. Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, peel and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust.
  4. Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar. Yield: 12 servings.
Originally published as Rhubarb Tart with Shortbread Crust in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p205

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Reviews forRhubarb Tart with Shortbread Crust

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Anje User ID: 9167826 265934
Reviewed May. 14, 2017

"Very popular dessert! I found that the lemon zest overwhelmed the rhubarb flavor, so I served it with a side of stewed rhubarb. Everyone loved it. I did have to substitute walnuts for the pecans and whole wheat for all purpose flour, as it's what I had in the cupboard- worked well. I was surprised when I processed the rhubarb at how smooth and pretty a sauce it made - an idea to save for other desserts as well."

MY REVIEW
sugarcrystal User ID: 5836839 263751
Reviewed Mar. 21, 2017

"Awesome recipe! I too am a Minnesotan, & I look forward to an abundance of rhubarb every summer!"

MY REVIEW
gaylene2 User ID: 3368539 229181
Reviewed Jul. 8, 2015

"My husband loved it and gobbled it down! He couldn't get enough! It wasn't tart enough for me. I was expecting a tangier taste. Whipped cream on top is a nice touch."

MY REVIEW
sgronholz User ID: 1473861 227588
Reviewed Jun. 8, 2015

"What a delicious recipe! I did not have a tart pan, so I used a springform pan instead...worked just fine. Even my husband, who is not a huge fan of rhubarb, enjoyed this. I will definitely make it again!"

MY REVIEW
GeeRea User ID: 4982402 227549
Reviewed Jun. 6, 2015

"Definitely a keeper! Decided to use a 10-11" tart pan to hold all the crust and filling.

9" seemed too small, but the picture shows a thicker filling than we had. Still tasted wonderful. Maybe the lemon is a bit strong? Followed the recipe as written."

MY REVIEW
maggieyoder User ID: 2170439 119444
Reviewed May. 12, 2014

"This is absolutely delicious - a perfect summer dessert especially. It's very light, and is reminiscent of key lime pie. My entire family loved it and said it's a definite "keeper." I even bought some rhubarb to freeze, so I'd have some on hand whenever I want it."

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