Can I use frozen rhubarb?

Absolutely! Just thaw it completely and pat dry with paper towels to remove excess moisture. You might need to add 5 extra minutes to the baking time since frozen rhubarb releases more liquid.

How do I prevent a soggy crust?

Two secrets: 1) Don't skip pre-baking that crust (it creates a barrier), and 2) Make sure your rhubarb isn't dripping wet before mixing it into the filling.

Can I make this ahead?

You bet! The tart keeps beautifully in the fridge for up to 3 days. In fact, the flavors meld and improve after a day. Just wait to slice it until serving time for prettiest pieces.

Why did my filling separate?

Usually means the oven was too hot—next time try baking at 350°F and check 5 minutes earlier. Also, avoid overmixing the cream and egg mixture.

Can I use a different pan?

A 9-inch pie dish works in a pinch, but the crust will be thicker. Reduce initial baking time by 3-5 minutes if using glass.

Rhubarb Cream Tart: 5 Secrets to Perfect Spring Dessert Bliss

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A delightful Rhubarb Cream Tart that combines the tangy flavor of rhubarb with a smooth, creamy filling. Perfect for spring and summer gatherings.

Author: PureCookingJoy
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1 egg yolk
2 tbsp ice water
2 cups rhubarb, chopped
1/2 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract
1 egg

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Instructions

Preheat oven to 375°F (190°C).
In a food processor, combine flour, butter, and sugar. Pulse until crumbly.
Add egg yolk and ice water. Pulse until dough forms.
Press dough into a tart pan. Chill for 15 minutes.
Bake crust for 15 minutes until golden. Let cool.
In a bowl, mix rhubarb, heavy cream, sugar, vanilla, and egg.
Pour filling into the crust. Bake for 25-30 minutes until set.
Cool before serving.

Notes

Use fresh rhubarb for best results.
Chill dough to prevent shrinking.
Serve with whipped cream if desired.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 15g
Sodium: 30mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg

Find it online: https://purecookingjoy.com/rhubarb-cream-tart-recipe/