ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rhubarb Tart

Yield 8 servings (serving size: 1 tart wedge and 1 tablespoon whipped topping)
This showcases fresh rhubarb, which is just coming into season.

Ingredients

  • 1/4 cup all-purpose flour (about 1 ounce)
  • 6 cups sliced fresh rhubarb
  • 3/4 cup sugar
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1/2 cup frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 237
  • caloriesfromfat 30 %
  • fat 7.8 g
  • satfat 3.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.9 g
  • carbohydrate 40.1 g
  • fiber 1.8 g
  • cholesterol 3 mg
  • iron 0.4 mg
  • sodium 117 mg
  • calcium 83 mg

How to Make It

  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.

  2. Preheat oven to 350°.

  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.