Rhubarb Round II!
A few weeks ago, I wrote a post about my love for rhubarb and how to make Rhubarb Strudel. Today, I am going to explain you how to make a fantastic Rhubarb Tart. This recipe comes from my Mum’s cooking book. Mum is from Normandy and rhubarb was a treat during her childhood. It was growing everywhere, easy to pick but slightly expensive to make great dishes with it, thanks to post war rationing!
The reason why I love rhubarb is because I can get it straight from our garden and to turn it into several delicious recipes with a few little tricks like baking the rhubarb with a bit of sugar in the oven to obtain the perfect base for a crumble, or having an incredible tart ready in under 45 minutes.
Ingredients: 1 block shortcrust pastry**, 2kg rhubarb, 3 eggs, 125ml milk, 2 tablespoons of flour, 250g sugar, 2 tablespoons grounded almonds.
**My shortcrust pastry recipe: 250g flour, 125g butter, a pinch of salt, 10ml water. Knead the dough briefly and gently on a floured surface. (Shop bought pastry is also perfectly fine to save time.)
Method: Take the shortcrust pastry out of the fridge and start to roll it on a floured surface. Grease a 20cm tart mould and line it with the pastry. Chill in the fridge for 30 minutes.
Then, start cutting the rhubarb into small chunks, sprinkle the sugar on top of it and leave it marinate for 10-15 minutes.
Heat the oven to 180 degree Celsius.
Beat the eggs together with the sugar until pale. Add the flour and ground almonds, then the milk so you have a thick, runny, creamy mixture.
Add the rhubarb in the tart case.
Pour the mix on top of the rhubarb and bake it in the over for 25-30 minutes, until the tart is set and turning golden brown.
Job done! Eat on its own or with a spoon of creme fraiche / ice cream / custard / double cream… chose your favourite partner! This rhubarb tart will be the perfect accompaniment with a tea or coffee as an afternoon treat or an easy dessert to make in advance of a dinner party.