Yield
8 servings (serving size: 1 tart wedge and 1 tablespoon whipped topping)

This showcases fresh rhubarb, which is just coming into season.

How to Make It

Step 1

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, rhubarb, and sugar; toss well. Let stand 20 minutes, stirring occasionally.

Step 2

Preheat oven to 350°.

Step 3

Roll dough into an 11-inch circle. Fit dough into a 10-inch round removable-bottom tart pan. Press dough against bottom and sides of pan, and place in the freezer for 10 minutes. Spoon the rhubarb mixture into crust. Bake at 350° for 55 minutes. Cool completely, and cut into wedges. Serve with whipped topping.

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