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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)
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
- 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.
- 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.
- 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.
- Add chopped strawberries and rhubarb to a large bowl and toss with flour mixture until fully coated. It will look frostbitten.
- 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.
- 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. :)
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)