Rhubarb Tart

  • 1/4 c. flour
  • 6 c. sliced rhubarb
  • 3/4 c. sugar
  • 1/2 package refrigerated pie dough (such as Pillsbury)
  • Whipped topping, optional

Combine the flour, rhubarb and sugar in a large bowl; toss well. Let the mixture stand for 20 minutes, stirring often.

Meanwhile, preheat the oven to 350 degrees and roll the dough into an 11-inch circle. Press the dough into the bottom and along the sides of a 10-inch tart pan. Place the pan in the freezer for about 10 minutes.

Spoon the rhubarb mixture into the crust and bake in the preheated oven for 55 minutes or until bubbly. Cool completely and cut into 8 wedges. Serve with whipped topping, if desired.

  • Yields: 8 servings
  • Preparation Time: 1 hour and 30 minutes
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