Rhubarb Tart with Shortbread Crust

Name: Rhubarb Tart with Shortbread Crust
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 servings.
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 large egg yolks; 1/2 cup sugar; 1 tablespoon lemon juice; 1-1/2 teaspoons grated lemon zest; 5 tablespoons butter, cubed; 4 drops red food coloring, optional; Additional confectioners' sugar

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

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 large egg yolks
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons grated lemon zest
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, zest 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.

Originally published as Shortbread Rhubarb Tart in Holiday & Celebrations Cookbook 2012

Reviews

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Anje

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.
sugarcrystal

Mar 21, 2017

Awesome recipe! I too am a Minnesotan, & I look forward to an abundance of rhubarb every summer!
gaylene2

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.
sgronholz

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!
GeeRea

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.
maggieyoder

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.