From: Good Housekeeping US
This springtime dessert doubles as a stunning table centerpiece.
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- Yields:
- 10
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 20 mins
Ingredients
- 1 1/2 c. all-purpose flour
- 1/4 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 c. granulated sugar
- 1/2 c. (1 stick) Butter, softened
- 4 oz. cream cheese, softened
- 1 tsp. grated lemon zest
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- 8 oz. rhubarb, trimmed, halved length-wise and cut into 4" pieces
- Edible flowers (optional)
- Confectioners' sugar, for garnish
Directions
- Step 1Preheat oven to 325 degrees F. Grease and lightly flour 11" tart pan with removable bottom. Place on a rimmed baking sheet.
- Step 2In 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 side of bowl as needed and beat in vanilla. In two batches, beat in flour mixture until just combined.
- Step 3Transfer batter to tart pan and smooth top. Arrange rhubarb in spokes on top of batter. Bake until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool completely in pan on wire rack.
- Step 4Garnish with edible flowers, if desired. Dust lightly with confectioners' sugar before serving.
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