Rhubarb Tart

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

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Preheat oven to 350°.

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.

Note:

Darina Allen,

March 2007
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