Ingredients
Scale
- 3–3/4 cups chopped fresh rhubarb (about 1–1/4 pounds)
- 1/4 cup sugar
- 2 tablespoons water
- 1 cup all-purpose flour
- 1/2 cup ground pecans
- 1/2 cup cold butter, cubed
- 1/3 cup confectioners’ sugar
- 1/4 teaspoon salt
- 6 large egg yolks
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1–1/2 teaspoons grated lemon zest
- 5 tablespoons butter, cubed
- 4 drops red food coloring, optional
- Additional confectioners’ sugar
Instructions
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside.
- For crust, place the flour, pecans, butter, confectioners’ sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned.
- Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust.
- Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners’ sugar.
Notes
- Do not peel rhubarb; just wash and chop.
- Pre-bake the crust to prevent a soggy bottom.
- Frozen rhubarb can be used; thaw and drain excess liquid first.
- Adjust sugar to taste if rhubarb is too sour.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg