Posted on 05/23/2007 5:59:57 PM PDT by AZamericonnie
Good morning E.G.C.
Hugs
Going good....looking forward to a three day weekend. How are you?
WOO HOO for the Good Guys!
COOKING WITH THE CANTEEN
Rhubarb Cream Tart
You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert.
Prep Time:30 min
Start to Finish:3 hr 30 min
Makes:8 servings
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, cut into small pieces
2 eggs
3/4 cup granulated sugar
2 tablespoons Gold Medal® all-purpose flour
1/4 teaspoon salt
v 1/2 cup half-and-half
2 cups 1/4-inch slices rhubarb
1/4 cup finely chopped hazelnuts or walnuts
1. Heat oven to 350ºF. Butter springform pan, 9x3 inches, or 9-inch square pan. Mix 1 1/2 cups flour and the brown sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Reserve 1/2 cup mixture for topping. Press remaining mixture on bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until golden brown and set.
2. Beat eggs with electric mixer on high speed 1 minute until lemon colored. Beat in sugar, 2 tablespoons flour, the salt and half-and-half. Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb. Add hazelnuts to reserved crumbly mixture; sprinkle over top.
3. Bake 40 to 45 minutes or until set and knife inserted in center comes out clean. Cool at least 2 hours before serving. Run metal spatula along side of tart to loosen; remove side of pan. Store covered in refrigerator.
Nutrition Information:
1 Serving: Calories 415 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 240 mg; Total Carbohydrate 60 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium 10 %; Iron 10 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.
Special Touch
A mouthwatering finish: Top the tart with crème fraîche, a thickened cream with a tangy flavor found in the dairy case.
Success
To get the best flavor from this fruit tart, make sure you let it cool for at least 2 hours.
(Recipe found on the Betty Crocker website)
ROFL!! I think I dated that guy. Once.
I'm having a cook-out this week-end....
Can you make it?
The Rhubarb Cream Tart is easier, but loaded (see Nutritional info) compared to the Rhubarb Cheesecake Bars.
I think I’m going to try the Cheesecake bars for this weekend.
Doing OK. I'm gonn get off the computer pretty qucik. We have storms coming in from the West.
Stay safe over there. It’s so humid here today. My ACUs are almost stuck to my skin already.
You have a great holiday too. I am waiting for some people to get here and do some building maintenance. Then I have to do more work.
Just hope you didn’t do what my neighbor did when he changed his blades. Had them on upside down and they didn’t cut very well.
((((Allegra)))))
Good to hear from you! Sorry it’s so hot there.
We’ve actually had a cool spring this year.
Go figure! LOL! (I’m not complainng!)
LOL I’m 99.9 percent sure I didn’t do that. I hope. ;)
Those would be even more yummy if ya just threw the rhubarb out and ate it without it! ~ducking~
*snicker*
I never drive into water. If I can’t see grass along the edge of the road, chances are the water is too deep. The only time I’ve crossed running water was with a farm tractor.
Thank God no good guys were hurt. Buh bye bad guys. I can’t believe how brave you are to watch it. I’m a coward ;) Stay safe!
Hugs!
Awwww....sorry that we don’t get to “play”.
I gotta go, too! Talk later. YOU have a good day, too.
((((hugs))))
:D
Seems like yesterday that you were both in Iraq together.It was nice to see your post tongue-tied:)
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