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Rhubarb Tart

June 3, 2015 by Judy Lyness 7 Comments

Rhubarb was all over the place in Copenhagen when I was there in April.

I made a crumble that kind of looked like this, but was devoured by friends before I could snap a shot. I used Christina’s Cucina’s no fail recipe: a recipe that should be bookmarked by all.Rhubarb crumble

My friend Mette made some rhubarb porridge. Which was an absolute wonder in its simplicity and taste. The recipe’s below.Rhubarb porridge

When I returned to LA I was still craving the tart tanginess of rhubarb. As luck would have it I stumbled across this beautiful photo of a rhubarb tart and found my muse. Emily Hilliard runs Nothing in the House, a pie blog. I love how she uses rhubarb stalks in slices that makes for a stunning presentation.

Rhubarb tart
Photo Courtesy of Emily Hilliard and NothingInTheHouse.com

My riff on a rhubarb tart utilizes two tried and true standbys: my very easy almond crust and lemon curd. It wasn’t as pretty as Emily’s but it sure tasted great.Rhubarb Lemon Tart

 

Print
Rhubarb Tart

Ingredients

  • 4-6 medium sized rhubarb stalks sliced lengthwise
  • Almond Crust
  • 1/2 stick unsalted butter cubed
  • 1 teaspoon sugar
  • pinch of salt
  • 3/4 cup flour
  • 3 tablespoons milk
  • 1 cup or so almond flour for dusting
  • Lemon Curd
  • 2 eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • zest of two lemons
  • 1/2 cup lemon juice

Instructions

    Almond Tart Crust
  1. Place flour, sugar and salt in food processor, pulse. Add butter and pulse until it looks like coarse corn meal.
  2. Add milk and pulse just until the batter holds together.
  3. Roll out dough using almond flour to dust your surface and dough. Place dough in tart pan, trim edges. Score the bottom of tart dough with fork.
  4. Bake in 375 oven for 15 minutes until is just browns on the edges. Check dough at about 5 minutes and pop any bubbles.
  5. Lemon Curd
  6. Mix all ingredients in a stainless steel bowl.
  7. Place bowl over medium sized sauce pan with an inch of water and cook over double boiler whisking until the mixture thickens and looks like pastry cream.
  8. Add 2 TBS of butter. Whisk. Chill (This can be made ahead of time. It will keep for up to a week.)
  9. Assembly
  10. Spread about 1/2 inch of the lemon curd on the pre-baked tart shell.
  11. Slice rhubarb stalks into 1/4 lengthwise slices then cut rhubarb slices so that they are half the length of the tart circle (about 4 inches)
  12. Place the rhubarb slices on top of the curd so that they fan out and cover the lemon curd. If you have leftover rhubarb place another layer around the tart.
  13. Bake in a 375 oven for about 20-25 minutes until the rhubarb is soft.
3.1
https://www.mywellseasonedlife.com/rhubarb-tart/

Mette’s Rhubarb Porridge

  1. Clean about 6 rhubarbs and cut them in small pieces.
  2. Boil them in water (only just covering the rhubarb) with vanilla cane until they have dissolved.
  3. Add enough cane sugar until it’s sweet but still sour.
  4. To thicken take it off the heat. Dissolve 2 teaspoons of potato starch in a bit of water. and slowly pour into rhubarb.
  5. Leave it on the counter to cool.
  6. To serve: pour whole milk on and a little sugar. Voila.

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Filed Under: Desserts Tagged With: lemon curd, rhubarb, rhubarb tart

Comments

  1. Christina @ Christina's Cucina says

    June 3, 2015 at 9:50 AM

    Oh you are so sweet, Judy! That’s the crumble recipe I grew up with and honestly think that every home baker in Scotland (and maybe even England) uses that recipe 🙂

    Your tart looks awesome and I am now craving rhubarb like mad, mostly because I cannot get it again! Where did you find it? I also want to try Mette’s porridge, I can almost taste it!!

    Reply
  2. Cathy | She Paused 4 Thought says

    June 3, 2015 at 10:44 AM

    I love that you paired rhubarb with lemon curd. As soon as I find rhubarb again I am trying this.

    Reply
  3. Valentina says

    June 3, 2015 at 9:56 PM

    LOVE rhubarb and how delicious with the lemon!

    Reply
  4. Katie Crenshaw says

    June 8, 2015 at 4:59 PM

    This looks fabulous! I can’t wait to try. I LOVE Rhubarb and your tart looks so pretty!

    Reply
    • Judy Lyness says

      June 8, 2015 at 8:15 PM

      Katie thanks so much for stopping by.

      Reply
  5. Sneha says

    June 9, 2015 at 7:46 PM

    Heyya.. This looks really awesome.. <3 <3

    Reply
  6. Mette says

    June 14, 2015 at 9:19 AM

    I’ve never seen rhubarb cut so elegantly lengthwise before, or heard it paired with lemon curd. Sounds like a must-try.

    Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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