Rhubarb Tart
| Category: | Sweets Cakes & Pies |
Ingredients
Batter
| 1 1/2 cups Frankie's gluten-free all-purpose flour blend |
| 1/4 tsp baking soda |
| 1/2 tsp ground cinnamon |
| 1/4 tsp Kosher salt |
| 1 cup white granulated sugar |
| 1/2 cup butter, unsalted, softened |
| 113 g cream cheese, softened |
| 1 tsp grated lemon zest |
| 3 lg eggs, room temperature |
| 2 tsp vanilla extract |
| 227 g rhubarb, trimmed, halved length-wise and cut into 4 inch (10cm) pieces. |
Rhubarb Tart Directions
Preheat your oven to 325°F or 165°C. Grease and lightly flour an 11 inch (28cm) tart pan with a removable bottom. Place on a rimmed baking sheet.
In a large bowl whisk together flour, baking soda, cinnamon and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon zest until smooth. Beat in eggs one at a time, scraping the sides of the bowl as needed and beat in the vanilla. In two batches beat in the flour mixture until combined.
Transfer batter to tart pan and smooth top. Arrange rhubarb in spokes and place on top of batter. Bake until a toothpick inserted into the centre comes out clean, approximately 30 minutes). Cool completely in pan on wire rack. Dust lightly with confectioners' sugar before serving.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I bake. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
