Rhubarb Spring Tart

Posted on June 03, 2012  /   Posted in Cheryl Dishes

One of the first perennial plants of spring in my garden is rhubarb. I eagerly wait for the dark green leaves to unfurl, and the ruby, red stalks to push through the chilly soil. Originally a plant from the eastern part of Russia, rhubarb is widely grown throughout Europe and North America.

The leaves of rhubarb are considered toxic: they contain too much oxalic acid to be human or livestock food. The stalks are a source of Vitamin A and C, and in earlier days, were used to make a spring tonic that was rich in the minerals that would have been lacking in the darkness of winter.

We enjoy rhubarb in a variety of ways: sauce, jams, juice, muffins and coffee cakes. For a special treat, I like to make a Rhubarb Spring Tart.

The rich butter crust, topped with a cheesecake-like layer of rhubarb and finished with sour cream is very comforting and very rich. Adding a bit of grated orange peel to both the crust and the filling mellows the richness, and compliments the tart flavors beautifully.

Don’t let the number of steps and mixing bowls deter you from preparing Rhubarb Spring Tart. This is really very easy to make, and worth the effort. For a five star restaurant style dessert. cut the tart into 8 pieces and serve with a piece of fresh mint. Enjoy!

Rhurbarb Spring Tart

Cheryl Wixson
Servings 8 rich servings

Ingredients
  

The crust

  • 1/2 cup butter
  • 1 tablespoon sugar
  • 1 tablespoon orange zest
  • 1 cup flour

The rhubarb filling

  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 pound rhurbarb

Cream cheese filling

  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1 egg

Topping

  • 1/2 cup Sour Cream
  • 1 tablespoon sugar
  • 1 tablespoon orange zest

Instructions
 

Prepare the crust

  • Butter a 9-inch pie plate or tart pan. Preheat the oven to 425 degrees.
  • Cream the butter, 1 tablespoon sugar and orange zest in a mixing bowl or the bowl of a food processor. Add 1 cup of flour and mix until the dough just forms. Press evenly onto the bottom and the sides of a 9-inch tart pan or pie plate.

Prepare the rhubarb filling

  • Combine ½ cup sugar and ¼ cup flour with the rhubarb, toss, mixing well. Place on top of crust. Bake 10 minutes at 425 degrees.
  • Remove from oven. Lower oven temperature to 350 degrees.

Prepare the cream cheese filling

  • Beat filling ingredients in bowl with mixer.
  • Pour filling over the rhubarb and bake 30 – 35 minutes.

Prepare the topping

  • Whisk topping ingredients together in bowl.
  • Remove tart from oven and spread topping evenly over the tart. Chill for several hours before serving.

Notes

Nutritional analysis per serving: 430 calories, 6 grams protein, 46 grams carbohydrates, 25 grams fat, (0 grams trans fat), 188 mg. Sodium, 2 grams fiber

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