Rhubarb Tart

By carol gorman

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar, divided
• 1 cup flour
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 egg
• 1/2 tsp. vanilla
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 lb. (225 g) fresh rhubarb, cut into 1/2-inch lengths
• 1 tsp. icing sugar

Preparation

Step 1

HEAT oven to 425°F.

BEAT butter and 1/3 cup granulated sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese and 1/3 cup of the remaining 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 centre is almost set. Cool completely. Run knife around rim of pan to loosen tart; remove rim. Sift icing sugar over tart just before serving.