1 1/4poundsrhubarbcut into 1/2 inch slices (4 cups) or 1(16 ounce) package frozen rhubarb, thawed, drained
1tablespoonPowdered Sugar
Instructions
Place baking sheet on bottom oven rack. Preheat oven to 350 F. In large mixer bowl, beat first 3 ingredients until thoroughly combined. Pat into bottom and 1 1/2 inches up side of 10-inch springform pan. In large mixer bowl, stir sugar, cornstarch and salt to combine. Add whipping cream, egg yolks and vanilla, mixing thoroughly; stir in rhubarb. Pour filling into crust; place on prreheated baking sheet on bottom oven rack. Bake until filling is set and golden brown (65-75 minutes). Cool on wire rack 30 minutes. Remove side of pan. Sift powdered sugar over top.
Tips:
Tart may be made ahead and refrigerated until ready to serve. Sift powdered sugar over tart just before serving.