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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350ºF. | 2. Butter spingform pan, 9x3 inches, or 9-inch square pan. | 3. Mix 1 1/2 cups flour and the brown sugar in medium bowl. | 4. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. | 5. Reserve 1/2 cup mixture for topping. | 6. Press remaining mixture on bottom and 1 1/2 inches up side of pan. | 7. Bake 15 minutes or until golden brown and set. | 8. Beat eggs with electric mixer on high speed 1 minute until lemon colored. | 9. Beat in sugar, 2 tablespoons flour, the salt and half-and-half. | 10. Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb. | 11. Add hazelnuts to reserved crumbly mixture; sprinkle over top. | 12. Bake 40 to 45 minutes or until set and knife inserted in center comes out clean. | 13. Cool at least 2 hours before serving. | 14. Run metal spatula along side of tart to loosen; remove side of pan. | 15. Store covered in refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
butter	1/2	cup	cut	684.0	31.428	21.372	57.6
egg	2			143.0	0.72	12.56	9.51
sugar	3/4	cup	granulated	239.85	45.006	7.5075	3.7439999999999998
purpose flour	2	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
half	1/2	cup		-	-	-	-
rhubarb	2	cups		51.24	11.0776	2.1959999999999997	0.488
hazelnut	1/4	cup	chopped	79.8	12.0	0.0	4.002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.