Rhubarb butter tarts

1 servings

Ingredients

Quantity Ingredient
Pastry or already made tart shells
1 cup Rhubarb (chopped)
¼ cup Butter (cut in pieces) (room temperature)
¼ cup Brown sugar
¼ teaspoon Salt
½ cup Corn syrup
1 each Egg (slightly beaten)
½ teaspoon Vanilla

Directions

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 ¾ full. Bake at 425F for 15-20 minutes.

Origin: My mom, Shirley Whittaker. Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-20-95

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