Rhubarb Tart with Shortbread Crust

“Here’s a perfect ending to a grilled summer meal! Between the creamy texture, the pretty colour and the buttery crust, this recipe is simply delightful.” —Emily Seefeldt, Red Wing, Minnesota

Rhubarb Tart With Shortbread Crust recipeTaste of Home
Servings Prep Time Cook Time
12servings 40minutes 15minutes
Servings Prep Time
12servings 40minutes
Cook Time
Portions: servings
Portions: servings
  1. In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside.
  2. For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned.
  3. Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food colouring if desired; pour into prepared crust.
  4. Bake at 350° 12-15 minutes longer or until centre is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.