Best Rhubarb Tart With Shortbread Crust Recipes

RHUBARB SHORTBREAD BARS

Rhubarb Shortbread Bars image

A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.

Provided by Kitchen Witch

Categories Desserts Cookies Bar Cookie Recipes

Time 1h25m

Yield 9

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
½ cup butter, softened
5 tablespoons confectioners' sugar
1 cup brown sugar
2 eggs, beaten
½ cup white sugar
¼ cup all-purpose flour
¾ teaspoon salt
2 cups 1/4-inch slices rhubarb

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 53.8 g, Cholesterol 68.4 mg, Fat 11.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 290.3 mg, Sugar 39.3 g

RHUBARB CRUMBLE TART

Rhubarb Crumble Tart image

My Rhubarb Crumble Tart is a juicy rhubarb tart recipe warmed up with vanilla bean and a buttery oatmeal crumble topping.

Provided by Sue Moran

Categories Dessert

Time 50m

Number Of Ingredients 10

Ingredients

2 heaping cups thinly sliced rhubarb Note: if your rhubarb is thick, slice the whole stalk lengthwise and then chop
1/4 cup granulated sugar
1 tsp vanilla bean paste
1 Tbsp Instant Clearjel thickener, or substitute cornstarch
1 cup unsalted butter (two sticks) at room temperature
2/3 cup granulated sugar
2 tsp vanilla bean paste, you can also use extract, or the seeds of a vanilla bean
1/4 tsp salt
2 cups all purpose flour
3 Tbsp rolled oats, for the crumble topping

Steps:

Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It's fine if some of the rhubarb shows through.
Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. I usually lay a sheet of foil loosely over the top for the second half of baking so it doesn't brown too much.
Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
When cool slice the tart into 8 or 10 slices. Serve as is, or with some lightly sweetened whipped cream.

Nutrition Facts : Calories 342 kcal, Carbohydrate 41 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 49 mg, Sodium 205 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 6 g, ServingSize 1 serving