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Rhubarb Tart

Rhubarb Tart

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

Cooking Light MARCH 2007

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 30%
  • Fat: 7.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.9g
  • Carbohydrate: 40.1g
  • Fiber: 1.8g
  • Cholesterol: 3mg
  • Iron: 0.4mg
  • Sodium: 117mg
  • Calcium: 83mg

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Rhubarb Tart Recipe