Serves a Crowd

Rhubarb & Cream Tart

March  4, 2011
1 Rating
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
In This Recipe
  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. :)

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