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
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
Reviews
Thank you very much for this recipe.It’s so fresh, love the consistency of it and the color is so amazing.My family enjoyed eating it.I think it’s a really nice idea for The dessert for hot days.I put almonds instead on pecan nuts and was also very nice.From Russia with love??????
The perfect rhubarb dessert! This smooth, tangy tart is the perfect way to showcase that classic rhubarb flavor. I used walnuts in place of pecans, but the crust was still delicious. It holds together nicely for serving, but crumbles delightfully with each bite. Going in my "favorites" category!
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.
Awesome recipe! I too am a Minnesotan, & I look forward to an abundance of rhubarb every summer!
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.
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!
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.
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.