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