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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This showcases fresh rhubarb, which is just coming into season. Ingredients:
1/4 cup all-purpose flour (about 1 ounce) |
6 cups sliced fresh rhubarb |
3/4 cup sugar |
1/2 (15-ounce) package refrigerated pie dough (such as pillsbury) |
1/2 cup frozen reduced-calorie whipped topping, thawed |
Directions:
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, rhubarb, and sugar; toss well. Let stand 20 minutes, stirring occasionally.
2. Preheat oven to 350°.
3. Roll dough into an 11-inch circle. Fit dough into a 10-inch round removable-bottom tart pan. Press dough against bottom and sides of pan, and place in the freezer for 10 minutes. Spoon the rhubarb mixture into crust. Bake at 350° for 55 minutes. Cool completely, and cut into wedges. Serve with whipped topping.
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