Rhubarb & Cream Tart

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. :)