Rhubarb & Cream Tart

By • March 4, 2011 • 11 Comments

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Author Notes: The most wonderful late winter/early spring tart has to contain rhubarb - the earliest harboringer of spring. It looks like celery with lipstick, but tastes fruity and tart, and is especially wonderful when cooked with strawberries and cream.

A casual dusting of confectioner’s sugar gives this tart rustic appeal. Perfect for garden parties. People should have more garden parties, don’t you think?
Sasha (Global Table Adventure)

Serves 8-10

For the Dough

  • 2 cups Flour
  • 8 tablespoons cold butter
  • 1/2 teaspoon baking powder
  • 1/8 cup brown sugar
  • 4-6 tablespoons water

For the Filling

  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon caradamom
  • 2 cups rhubarb in one inch pieces
  • 2 cups quartered strawberries
  • 1 cup heavy cream
  • 2 egg yolks
  1. Preheat the oven to 350F. Meanwhile, pulse together the flour, butter, baking powder, and sugar in a food processor. Drizzle water into the mixture until it comes together and can be formed into a ball of dough.
  2. Next, press the dough into a 10? sprinform pan, coming up the sides just over an inch. I like the edge to be a little uneven – it looks rustic and charming once it is baked. Plus, it’s much easier. Refrigerate until needed.
  3. In a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. In a measuring cup whisk the cream together with the egg yolks.
  4. Add chopped strawberries and rhubarb to a large bowl and toss with flour mixture until fully coated. It will look frostbitten.
  5. Add the strawberry/rhubarb mixture to the tart and pour the cream/egg yolk mixture over the top. Bake 30-35 minutes or until the cream is set and the fruit is cooked.
  6. Serving suggestions: This tart is as good room temperature as it is cold, although cold is probably more traditional. If you *do* eat it warm, you are probably required to eat it with vanilla ice cream. :)
Jump to Comments (11)

Tags: New England, sweet, tart

Comments (11) Questions (0)

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over 2 years ago jkuntz62

love the description "celery with lipstick" almost as much as I love rhubarb! Can't wait for mine to come up...think I'll go check on it now!

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

like the celery with lipstick description

Christine-28_small(1)

over 3 years ago cheese1227

Indeed, a great visual!

Summer_2010_1048

over 3 years ago Midge

Counting the days (months?) until I can buy local strawberries and rhubarb. Your tart sounds amazing.

Katherine_photo

over 3 years ago kmartinelli

I love your description of rhubarb as "celery with lipstick." And I agree that the late winter seasonal aspect is tricky when we are from all over the world and many of us are experiencing Spring already. We've got strawberries, I just have to wait for the rhubarb to make this! Can't wait!

Bike2

over 3 years ago Sagegreen

Love your rendition!

Chris_in_oslo

over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

Glancing down the early recipes, I see a lot of people ready for spring!

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over 3 years ago Sasha (Global Table Adventure)

I'm in Oklahoma so we've been enjoying 70's and even a couple of 80 degree days. It's hard to think winter with weather like that ... I'm in the middle of spring fever :)

Phoenix

over 3 years ago Phoenix Helix

So gorgeous! Unfortunately, it's not qualified for the contest. Apparently they want seasonal stuff only -- winter greens, preserves & jams, citrus, etc. Save this one to submit in the summer tough (and I'm printing it now for me to make this summer!)

Img_0788_hsm

over 3 years ago Sasha (Global Table Adventure)

Oh darn! Thanks for letting me know. Rhubarb season starts in March ... so I thought it might. Oh well - enjoy it when you get around to it :)

Phoenix

over 3 years ago Phoenix Helix

I think this contest probably should have been in January. Even in Minnesota, people are craving Spring!