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.

Regina Ragone
Source: Better Homes and Gardens




Instructions Checklist
  • 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.


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 total fat; 12 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 57 mg cholesterol; 130 mg sodium. 183 mg potassium; 56 g carbohydrates; 2 g fiber; 42 g sugar; 4 g protein; 1 g trans fatty acid; 720 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 30 mcg folate; 0 mcg vitamin b12; 92 mg calcium; 1 mg iron;