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.
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup granulated sugar, divided
1/2 tsp. vanilla
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 lb. fresh rhubarb, cut into 1/2-inch lengths
1 tsp. powdered sugar
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Let's Make It
Heat oven to 425°F.
Unroll pie crust; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 min. Cool.
Beat cream cheese and 1/3 cup 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 center is almost set. Cool completely. Run knife around rim of pan to loosen tart; remove rim. Sift powdered sugar over tart just before serving.
Enjoy a serving of this fruit tart on special occasions.
Substitute frozen whole cranberries for the rhubarb.
How to Store
Keep refrigerated up to 24 hours.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.