Your new favorite rhubarb dessert recipe (though, we'll still happily eat pie) is this stunning rhubarb tart. A creamy mascarpone filling drizzled with a vanilla sauce cuts the tartness of rhubarb.






  • Preheat oven to 350°F. For crust: In a bowl beat 1/3 cup sugar, the butter, 1 teaspoon vanilla, and the salt with a mixer on medium until combined. Add flours; beat until crumbly.

    Press crumbs firmly and evenly into bottom and up sides of a 9-inch square tart pan with removable bottom. Bake 15 minutes or until edges are lightly browned. (Do not overbake.) Let cool.

    For filling: In a medium bowl beat heavy cream and 1/2 cup sugar with a mixer until soft peaks form. Add mascarpone and 1/2 teaspoon vanilla; beat until stiff peaks form. Spread filling in baked tart shell; cover. Chill 2 hours.

    Meanwhile, in a large skillet combine 1 cup sugar and 1/2 cup water. Scrape out vanilla bean seeds with the tip of a knife and add to mixture. Bring to boiling, stirring to dissolve sugar. Add rhubarb; reduce heat. Simmer, uncovered, about 6 minutes or until the tip of a knife easily pierces rhubarb. Remove rhubarb from syrup with a slotted spoon. Let cool to room temperature. Continue cooking syrup, uncovered, 3 minutes. Let cool completely. (It thickens as it cools.)

    Arrange rhubarb pieces over filling. Brush with some syrup. Serve with remaining syrup. Makes 9 servings.

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If you don't have a 9x9-inch tart pan, use a 9-inch round tart pan with removable bottom.


If you don't want to arrange the rhubarb, cut into 1/2-inch slices. Cook rhubarb slices 4 minutes in the syrup before removing with slotted spoon. To serve, spoon the rhubarb over the filling.

Nutrition Facts

437 calories, 22 g fat (12 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 57 mg cholesterol, 130 mg sodium, 56 g carbohydrates, 2 g fiber, 42 g sugar, 4 g protein.