1. Heat oven to 350ºF. 2. Butter spingform pan, 9x3 inches, or 9-inch square pan. 3. Mix 1 1/2 cups flour and the brown sugar in medium bowl. 4. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. 5. Reserve 1/2 cup mixture for topping. 6. Press remaining mixture on bottom and 1 1/2 inches up side of pan. 7. Bake 15 minutes or until golden brown and set. 8. Beat eggs with electric mixer on high speed 1 minute until lemon colored. 9. Beat in sugar, 2 tablespoons flour, the salt and half-and-half. 10. Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb. 11. Add hazelnuts to reserved crumbly mixture; sprinkle over top. 12. Bake 40 to 45 minutes or until set and knife inserted in center comes out clean. 13. Cool at least 2 hours before serving. 14. Run metal spatula along side of tart to loosen; remove side of pan. 15. Store covered in refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
