| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Rhubarb (chopped) |
| 1/4 |
c |
Butter (cut in pieces) (room temperature) |
| 1/4 |
c |
Brown sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Corn syrup |
| 1 |
|
Egg (slightly beaten( |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Pastry or already made tart shells
Scald rhubarb with boiling water. Let stand for 5 minutes, then drain. Add
butter, sugar, salt, and syrup to rhubarb. Stir thoroughly until butter is
melted and sugar dissolved. Add egg and vanilla. Fill tart shells 3/4
full. Bake at 425 F for 15-20 minutes.
Origin: My mom Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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