Recipe - Rhubarb Butter Tarts

1 cup Rhubarb (chopped)
One fourth cup Butter (cut in pieces) (room
temperature)
One fourth cup Brown sugar
One fourth teaspoon Salt
One half cup Corn syrup
1 Egg (slightly beaten(
One half teaspoon Vanilla

Pastry or already made tart shells

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 3/4
full. Bake at 425 F for 1520 minutes.

Origin: My mom Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini