RHUBARB TART WITH SHORTBREAD CRUST

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Rhubarb Tart with Shortbread Crust image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts :

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