Rhubarb Tart

130 12 servings, 1 piece (71 g) each
Recipe By
(3) 3 Reviews
Prep Time
Total Time

12 servings, 1 piece (71 g) each

This easy-to-make tart, featuring a delectable buttery crust, creamy cream cheese filling and rhubarb topping, will look like it came from a pastry shop.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Beat butter and 1/3 cup granulated sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
  • Beat cream cheese and 1/3 cup of the remaining granulated sugar with mixer until blended. Add egg and vanilla; mix well. Spread over crust. Combine remaining granulated sugar and spices; toss with rhubarb in large bowl. Spoon over cream cheese layer. Bake 10 min.
  • Reduce oven temperature to 375°F; bake tart 40 min. or until centre is almost set. Cool completely. Run knife around rim of pan to loosen tart; remove rim. Sift icing sugar over tart just before serving.

Size Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Special Extra

Top each piece with a dollop of thawed Cool Whip Whipped Topping just before serving.

How to Store

Keep refrigerated up to 24 hours.


  • 12 servings, 1 piece (71 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (71 g) each
Calories 250
% Daily Value
Total fat 15g
Saturated fat 9g
Cholesterol 60mg
Sodium 150mg
Carbohydrate 27g
Dietary fibre 1g
Sugars 18g
Protein 4g
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • d.d.cole |

    Great combination. Not too sweet, and not as heavy as a cheesecake. Even better than rhubarb pie. I substituted almond extract for the vanilla - it was a hit!

  • lgm4yyz |

    Very nice the tartness of the rhubarb complemented the sweetness of the cream cheese and crust

  • JorieB |

    I couldn't find rhubarb anywhere so I made it with strawberries and it still turned out very well. I also had 2 diabetics to consider so I substituted the sugar in the first two layers with artificial sweetener. It was very good, relatively light but still felt like a desert - everyone asked me for the recipe.