Servings

12 tarts

Calories

60 kcal

Ingredients

 Filling

3 cups diced rhubarb

1 Tbsp. cornstarch

1/2 cup sugar(decreased from 3/4 cup)

Tarts

1 pkg. 12 frozen tart shells baked according to pkg. and cooled

Whipped cream

Small basil or mint leaves

Instructions

 

For the filling add the rhubarb, cornstarch and sugar to a small saucepan. Cook stirring occasionally until the rhubarb breaks down, about 5 min. Set aside to cool and then refrigerate.

When ready to serve, fill each tart with about a heaping tsp. of rhubarb, dividing among the 12 tarts. Top with whipped cream and a small basil or mint leaf.

Rhubarb Dream Bars

 Crust

1 cup all-purpose flour

1/2 cup sugar

1/2 cup butter room temperature

Filling

2 large eggs

1 cup sugar

1/4 cup flour

1/4 tsp. salt

2 cups diced rhubarb

Instructions

 

Preheat oven to 350F. Line the bottom of an 8×8″ pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.

While crust is baking mix together eggs, sugar, flour and salt and whisk well about 1 min. but no longer. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.

Let the bars cool and remove with the parchment paper. Cut into squares.