Author Notes
This recipe was inspired by a blueberry kuchen I used to make and the Bakewell tart/pudding recipe that was featured in this month's Bon Appetit. The blueberry kuchen (German for cake and usually with yeast) is a cakier sweet tart dough pressed into a tart pan, covered with fruit, and morphed into a Bakewell tart like concoction where dough (egg rich in the original Bakewell way and the same tart dough in my case) is also baked on top. The end result is a not too sweet thin shell of cake baked around a tart chunky rhubarb filling. —testkitchenette
Ingredients
- Rhubarb
-
1 1/4 pounds
rhubarb, woody ends/leaves trimmed away and chopped
-
1/3 cup
sugar
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3 tablespoons
water
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squeeze of lemon/orange juice
-
small pinch of salt
- Dough
-
3/4 cup
cold butter, diced
-
5
dates, pitted and soaked in 1 cup boiling water and drained
-
3-4 tablespoons
sugar
-
1
egg
-
1 teaspoon
vanilla
-
1/2 teaspoon
lemon or orange zest
-
1 1/4 cups
whole wheat pastry flour
-
1/2 teaspoon
salt
Directions
- Rhubarb
-
Put all ingredients in a medium saucepan and cook until starring to fall apart and sugar dissolves, approximately 15 minutes. Set aside to cool.
- Dough
-
Preheat oven to 350F. Pulse all ingredients in the food processor until it comes together in a sticky dough. Wrap in plastic and let rest in the fridge for 30 minutes. Spread about 3/4's of the dough in a buttered 8-9 inch round tart pan.
-
Place tart pan on top of a cookie sheet and bake for 40-50 minutes. Let cool and serve. Vanilla ice cream or freshly whipped cream with creme fraiche would be a nice with it.
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