Rhubarb Tart with Shortbread Crust | Reader's Digest Canada
"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
Keywords
- Not Set
Ingredients
- 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
- 1/4 cup sugar
- 2 tablespoons water
- 1 cup all-purpose flour
- 1/2 cup ground pecans
- 1/2 cup cold butter (cubed)
- 1/3 cup confectioners' sugar
- 1/4 teaspoon salt
- 6 large egg yolks
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1-1/2 teaspoons grated lemon zest
- 5 tablespoons butter (cubed)
- 4 drops red food colouring (optional)
- additional confectioners' sugar
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Rhubarb Tart | Reader's Digest Canada
readersdigest.ca