Rhubarb Tart

Ingredients

• 1 ounce flour all-purpose
• 15 ounce pie dough refrigerated (such as Pillsbury)
• 6 cups rhubarb fresh sliced
• 0.8 cup sugar 
• 0.5 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• frying pan
• oven
• knife
• measuring cup
• tart form

Directions

1. Lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour, rhubarb, and sugar; toss well.
3. Let stand 20 minutes, stirring occasionally.
4. Preheat oven to 35
5. Roll dough into an 11-inch circle. Fit dough into a 10-inch round removable-bottom tart pan. Press dough against bottom and sides of pan, and place in the freezer for 10 minutes. Spoon the rhubarb mixture into crust.
6. Bake at 350 for 55 minutes. Cool completely, and cut into wedges.
7. Serve with whipped topping.