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

Recipe by Cooking Light March 2007


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

237 calories; calories from fat 30%; fat 7.8g; saturated fat 3.1g; mono fat 0.1g; poly fat 0.1g; protein 1.9g; carbohydrates 40.1g; fiber 1.8g; cholesterol 3mg; iron 0.4mg; sodium 117mg; calcium 83mg.