Rhubarb Tart

I recently had some family members start Dukan and wanted to come up with a dessert that they could enjoy while on phase 2. While reviewing the book I noticed that rhubarb counts as a vegetable, and my mind started to work. I came up with this dessert that uses items that are perfect for phase 2 and beyond.

Please bear in mind that rhubarb is not a sweet item on its own, so this is not a sweet dessert, but it was tasty. It was incredibly hard to get a decent picture. I think they taste a lot better than the picture makes them out to.

Ingredients:
Crust-

• 2 1/2 Cups oat bran flour
• 1 TBSP Truvia, or desired sweetener
• 1 cup cream cheese
• 1/2 cup ice water
• 1/8 tsp butter flavoring

Cream Filling-

• 16 ounces cream cheese
• 1 TBSP vanilla
• 1/8 tsp almond extract
• 3 TBSP Truvia, or desired sweetener

Rhubarb Filling-

• 6 cups chopped rhubarb (I used frozen)
• 2 cups sweetener of choice (Stevia makes it more bitter, use something else)
• 1/4 cup corn starch

Procedure:

1. Gather your muffin tins and papers, preheat oven to 350F
2. Mix all ingredients for the cream filling and set aside in the fridge
3. Mix all ingredients for the crust in a food processor, blending until well mixed.
4. Mix all ingredients for rhubarb filling and set aside.
5. Place papers in each spot of your muffin pan
6. Fill the bottom of each cup with a small amount of the crust, pressing it down firmly so it creates a firm bottom layer.
7. Spoon equal amounts of the cream filling on top of each crust, cover with the rhubarb filling.
8. Bake at 350 for 35-40 minutes or until the fillings are bubbly.
9. Allow to cool and remove from the pan.
10. Enjoy hot or cold.
11. Store in the fridge.