Rhubarb Tart

• 200g ginger nut biscuits
• 60g butter
• 125g block PHILADELPHIA Cream Cheese, softened
• 1/2 tablespoon caster sugar
• 1 egg
• 1/2 cup cream
• 1/4 cup plain flour
• 1 teaspoon vanilla essence
• 1 bunch rhubarb (approx. 5 stalks), cut into 5cm lengths
• 1 tablespoon caster sugar

1. Process the biscuits in a food processor until fine crumbs form.
2. Stir in the butter and press into the base of a 33 x 9 cm rectangular fluted pan with removable base.
3. Chill.
4. Beat the Philly* and sugar with electric beaters until smooth.
5. Add the egg until well combined.
6. Stir in the cream, flour and vanilla.
7. Pour Philly* mixture onto the prepared base.
8. Top with rhubarb stalks hollow side up, sprinkle with sugar and bake at 180 degrees C for 30 minutes until set.
9. Serve warm or chilled.

ginger nut biscuits, butter, cream cheese, caster sugar, egg, cream, flour, vanilla essence, rhubarb, caster sugar

Taken from www.kraftrecipes.com/recipes/rhubarb-tart-104167.aspx (may not work)