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5-Ingredient Rhubarb Tart

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  • Prep 15 min
  • Total 40 min
  • Servings 8
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This easy 5-ingredient rhubarb tart is a twist on a classic rhubarb pie.
Created Feb 21, 2018
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Ingredients

  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 1/3 cup sugar
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon grated orange peel
  • 1/3 lb rhubarb, cut into 5x1/2-inch sticks (about 4 large stalks)

Steps

  •  
    1
    Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Unroll dough on parchment paper; press or roll to form 12x8-inch rectangle, pressing all seams together.
  •  
    2
    In small bowl, mix 1 teaspoon of the sugar and the cinnamon until blended. Set aside.
  •  
    3
    In gallon-size food-storage plastic bag, shake remaining sugar and the orange peel until well blended. Add rhubarb; shake until well coated. Arrange rhubarb in a single layer, down centre of dough, to within 1 inch of edges. Sprinkle rhubarb with remaining orange sugar. Fold dough edges over rhubarb. Sprinkle dough edges with cinnamon sugar.
  •  
    4
    Bake 18 to 22 minutes or until deep golden brown and rhubarb is tender. Serve warm.

Expert Tips

  • Tip 1
    Drizzle with honey, if desired.
  • Tip 2
    Serve topped with your favourite vanilla ice cream.

Nutrition Information

130 Calories, 3g Total Fat, 2g Protein, 22g Total Carbs

Nutrition Facts

Serving Size: 8
Calories
130
Total Fat
3g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
220mg
Total Carbs
22g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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