Dayrecipe Food Community

I used frozen rhubarb and they turned out perfectly but if you have rhubarb plants be sure to freeze some of the bright red stalks of late spring and early summer. When you buy it you get mostly all green. It cooks and tastes fine but the red is much prettier.

MAKES: 12 tarts
INGREDIENTS:
Crust:

• 2/3 cup white flour
• 1/4 cup wheat flour
• 1/3 cup powdered sugar
• 1/2 teaspoon nutmeg
• 1/4 cup butter, cold

Filling:

• 1/2 cup sugar
• 1/2 cup Splenda granular
• 1/4 cup flour
• 4 egg whites
• 1 teaspoon vanilla
• 3 cups rhubarb, sliced small

DIRECTIONS:

1. Preheat oven to 350 and grease the cups of a muffin pan with twelve 3 inch cups.
2. Combine flours, powdered sugar and nutmeg, cut in butter until mixture resembles coarse crumbs (mixture will be powdery, but will come together while baking).
3. Press mixture to bottom of each baking cup and about half way up the sides, bake for 8-10 minutes.
4. Meanwhile, gently combine sugars, flour, egg whites and vanilla.
   Stir in rhubarb.
5. Equally spoon the rhubarb mixture over warm crust topping it off with any liquid remaining in the mixing bowl.
6. Bake for 10 mins at 350F then reduce the temp to 325F and bake until wooden pick comes out clean (about 15 mins).
7. Cool on wire rack, can be served warm.
8. Store in refrigerator.