Dessert

Roasted Orange and Rhubarb Tart with Oatmeal Crust is for Dessert.

Roasted Orange and Rhubarb Tart with Oatmeal Crust takes 140 minutes to prepare.

Roasted Orange and Rhubarb Tart with Oatmeal Crust takes 75 minutes to cook.

Roasted Orange and Rhubarb Tart with Oatmeal Crust makes 10 servings.

The ingredients for Roasted Orange and Rhubarb Tart with Oatmeal Crust are:

Crust (This is very wet, and makes enough for 1 Large)
? Cup Flour
1 Cup Oats
? Cup Sugar
6 Oz. Cold Butter (1 ? Sticks)
1 Egg
1 Tbs. Ground Flax Seed (Optional)
Vanilla Extract
Orange Zest
? Tsp. Salt

Filling
3 Oranges, Peeled and Thinly Sliced
1-1/2 Cups Rhubarb, Peeled and Finely Chopped
Vanilla Extract
***I added some Vanilla Rose Sugar I got from The Golden Fig. (Awesome Bucket List find!)

Garnish
? Cup Sugar
? Cup Water
Large handful of julienned (or spiralized) Rhubarb
2 Tbs. Orange Zest

Here is how you make Roasted Orange and Rhubarb Tart with Oatmeal Crust:

For the crust, add all ingredients (listed for crust) to a food processor and pulse until mixture forms a well-combined ball. Wrap in plastic wrap and freeze for 1 hour. Remove from freezer and put into greased tart pan. Press into pan and against all side, creating a bowl. Freeze for another 30 minutes. Remove and bake the crust at 350 degrees for 45 minutes. While the crust is baking, slowly add all filling ingredients to a sauce pan on medium heat. Let simmer for 30 minutes, stirring occasionally. Once cooked, remove from heat and cool for 15 minutes.Add filling to cooked crust. Spread evenly. It?s normal for this crust and filling to be about half and half for this tart. Bake at 350 degrees for 30 minutes. For the garnish; simmer the water and sugar on medium to boil until the sugar is completely dissolved. Add the julienned rhubarb and let simmer for 5 minutes, stir and flip to coat evenly. Let cool. Once tart is baked, remove from oven to cool, immediately add garnish. Evenly distribute orange zest. Serve warm or cooled. Serving Size: 8-10 ServingsNumber of Servings: 10Recipe submitted by SparkPeople user NOVAKJ1.

The nutritional information for Roasted Orange and Rhubarb Tart with Oatmeal Crust is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 321.2

• Total Fat: 15.4 g
• Cholesterol: 55.7 mg
• Sodium: 106.3 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 3.2 g
• Protein: 4.7 g

The dietary needs meet for Roasted Orange and Rhubarb Tart with Oatmeal Crust is Vegetarian