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Rhubarb Cream Tart

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  • Prep 30 min
  • Total 3 hr 30 min
  • Servings 8
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You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert.
Created Feb 26, 2018
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  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup butter or margarine, cut into small pieces
  • 2 eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup half-and-half
  • 2 cups 1/4-inch slices rhubarb
  • 1/4 cup finely chopped hazelnuts or walnuts


  • 1
    Heat oven to 350ºF. Butter springform pan, 9x3 inches, or 9-inch square pan. Mix 1 1/2 cups flour and the brown sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Reserve 1/2 cup mixture for topping. Press remaining mixture on bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until golden brown and set.
  • 2
    Beat eggs with electric mixer on high speed 1 minute until lemon coloured. Beat in sugar, 2 tablespoons flour, the salt and half-and-half. Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb. Add hazelnuts to reserved crumbly mixture; sprinkle over top.
  • 3
    Bake 40 to 45 minutes or until set and knife inserted in centre comes out clean. Cool at least 2 hours before serving. Run metal spatula along side of tart to loosen; remove side of pan. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Special Touch A mouthwatering finish: Top the tart with crème fraîche, a thickened cream with a tangy flavour found in the dairy case.
  • Tip 2
    Success To get the best flavor from this fruit tart, make sure you let it cool for at least 2 hours.

Nutrition Information

415 Calories, 17g Total Fat, 6g Protein, 60g Total Carbs

Nutrition Facts

Serving Size: 8
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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