Rhubarb Tart

Rhubarb Tart
10 Mins
Prep time
40 Mins
Cooking time
Serves 6

What you need

  • 200g ginger nut biscuits
  • 60g butter
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1/2 tablespoon caster sugar
  • 1 egg
  • 1/2 cup cream
  • 1/4 cup plain flour
  • 1 teaspoon vanilla essence
  • 1 bunch rhubarb (approx. 5 stalks), cut into 5cm lengths
  • 1 tablespoon caster sugar

How to make it

  1. PROCESS the biscuits in a food processor until fine crumbs form. Stir in the butter and press into the base of a 33 x 9 cm rectangular fluted pan with removable base. Chill.
  2. BEAT the PHILLY and sugar with electric beaters until smooth. Add the egg until well combined. Stir in the cream, flour and vanilla.
  3. POUR PHILLY mixture onto the prepared base. Top with rhubarb stalks hollow side up, sprinkle with sugar and bake at 180ºC for 30 minutes until set. Serve warm or chilled.