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Rhubarb Tart with Shortbread Crust

 Rhubarb Tart with Shortbread Crust
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
12 ServingsPrep: 40 min. Bake: 15 min. + chilling


  • 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


  • 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.

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Rhubarb Tart with Shortbread Crust (continued)

Directions (continued)

  • 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.