Creamy Rhubarb Tart - a perfect Mother's Day dessert!
A buttery shortbread base, rich cream cheese layer, tart rhubarb filling and airy whipped cream topping will have you dreaming of this tart until rhubarb season next year!
Prep Time1 hour hr
Cook Time20 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: Canadian
Servings: 12 servings
Calories: 390kcal
Rhubarb
- 3 cups rhubarb fresh or frozen
- 1/2 cup sugar
- 1/2 tsp orange extract
Base
- 1 cup flour
- 2 tbsp sugar
- 1/2 cup butter softened or slightly melted
Creamy Layer + Topping
- 1 pkg cream cheese
- 3/4 cup icing sugar (powdered sugar)
- 2 cups whipping cream
- 2 tbsp sugar
Rhubarb
Start cooking down the rhubarb with the sugar. I didn't add any water to the pot because the rhubarb will release a bunch of liquid once it warms up, but if you feel you have to you could add a tablespoon or two. Once you have a little liquid, turn the heat to medium and cover the pot with the lid to speed up the cooking down process. Stir every few minutes.
Whenever you notice that the rhubarb is super soft, mash it up with a potato masher, so a fairly smooth consistency. It should mash very easily. Cook without lid until most of the liquid has evaporated. Add 1/2 teaspoon orange extract and remove from heat. Cool to room temperature (or even chill in the fridge). As it cools it will thicken.
Base
In the meantime, preheat oven to 325 degrees F. Combine flour and sugar. Add butter and stir or blend well to combine.
Press into the bottom of an 8X8 square glass pan or tart pan. Bake for 9 minutes, then cool completely. A wire rack will cool the tart faster, since the air will circulate completely around it.
Creamy Layer + Topping
Using a hand mixer, stand mixer (or even just a whisk if you're feeling energetic), whip whipping cream with sugar until fairly stiff peaks form. Set aside.
In a separate bowl, mix softened cream cheese (you don't need to clean your mixer attachments) with icing (powdered) sugar until smooth and creamy.
Add half the whipped cream to the cream cheese and mix to combine. Reserve the rest of the whipped cream to top the tart with later.
Spread the cream cheese layer smoothly over the cooled tart base.
Spoon the chilled, set rhubarb onto the cream cheese and smooth out into a thin layer. At this point you can refrigerate the tart until you're ready to eat it, which will help it firm up a bit too. This is a great make-ahead dessert!
Whenever you're ready to eat it, spread reserved whipped cream over the tart (remove tart pan sides first if you're using a tart pan) and enjoy! :)
Calories: 390kcal | Carbohydrates: 31g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 95mg | Sodium: 144mg | Potassium: 154mg | Sugar: 20g | Vitamin A: 1105IU | Vitamin C: 2.6mg | Calcium: 74mg | Iron: 0.6mg