Ingrients & Directions
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
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
Yields
6 Servings