Sure, I love rhubarb crisp, but sometimes I need some pastry with my rhubarb. Enter - the rhubarb tart. Otherwise known as a rhubarb galette. Otherwise known as future back fat. BUT, that fat also fills out face wrinkles so it's kind of a win win in that way. I feel like I might be getting off track.
It's spring in Southern Ontario and I'm not at all patiently waiting for asparagus season to arrive. Until it does, if I want to eat something seasonal I have to go with the one thing that sprouts before asparagus in the spring, and that's rhubarb.
Every year when the rhubarb begins to grow I start making rhubarb crisp. But sometimes I want something different and so I started making rhubarb tarts.
You may know her as Rhubarbablob; the rhubarb tart.
Good news. You can make this as difficult or as easy as you want. Better news. There's really no screwing it up.
- For a medium sized tart you'll need around 3 cups of rhubarb. I had 2 cups of fresh plus a cup of frozen that I had from last fall.
- Mix up your rhubarb, sugars, flour and nutmeg. If you want it sweeter then add more sugar, just know that if you add more sugar you'll end up with more liquid in the tart. To help compensate for this add a bit more flour too.
- Spoon the filling into a rolled out pie shell. (I usually have some of my Tenderflake type homemade pie dough in the freezer, but if you want just buy a frozen shell and roll it out a bit to make it look homemade.) Fold the edges of the dough around the filling.
- Brush the dough with milk and then sprinkle it with sugar.If you want to, go nuts. Add pecans or walnuts to the top. Now bake.
Ingredients
- Pie dough homemade or frozen
- 3 cups chopped rhubarb
- ½ cup white sugar
- 3 Tablespoons flour
- 2 Tablespoons brown sugar
- ¼ tsp. nutmeg
- handful of chopped nuts pecans or walnuts
- 1 Tablespoon of milk
Instructions
- Preheat oven to 425°F (220°C)
- Roll out pie dough into 16" or so circle. Place rolled out dough onto a baking sheet.
- Combine rhubarb, sugars, flour and nutmeg and pour into centre of dough. Fold edges of dough around rhubarb filling.
- Brush dough edges with milk and generously sprinkle with sugar.
- Bake for 10 minutes in 425°F (220°C) oven. Reduce temperature to 375°F (190°C) and bake another 35 - 40 minutes.
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How many times have you looked at a baby and said "I could just eat you up."? That's because they're so similar the brain has a very difficult time distinguishing between dessert and a baby.
A cupcake is cute, and sweet and squishy. It's basically a baby with icing hair.
Ruby the Rhubarbablob: She's sweet and cute and adorable.
Now go make and eat that baby.
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Andrea
This recipe is low effort high reward. I added 1/4 tsp cardamom and it was good, though I'm not sure it made a difference
Karen
Cardamom makes everything better so I suspect it did make a difference. It's cardamom! ~ karen