Rhubarb Tart

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cups Butter, Softened
• 1 cup Granulated Sugar, Divided In Thirds
• 1 cup All-purpose Flour
• 1 package (8 Oz. Size) Cream Cheese, Softened
• 1 whole Large Egg
• ½ teaspoons Vanilla
• ¼ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• 2 cups Chopped Fresh Rhubarb, In 1/2" Pieces

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Beat the softened butter with one third of the sugar until creamy, then mix in the flour until a soft dough forms.

2. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Bake for 15 minutes until pale golden, then let it cool slightly.

3. Beat the softened cream cheese with another third of the sugar until smooth. Beat in the egg and vanilla until combined.

4. Toss the chopped rhubarb with the remaining third of the sugar, the cinnamon and the nutmeg.

5. Spread the cream cheese filling over the partly baked crust. Arrange the rhubarb mixture on top.

6. Bake for 35 minutes until the filling is set and reaches 160°F (71°C) in the center and the rhubarb is tender.

7. Cool on a rack for at least 30 minutes before slicing into 12 pieces and serving.