My Grandmother's Rhubarb Tart
I love it when rhubarb is back in season. My grandmother used to have a vegetable patch in her garden and every year she would have large amounts of rhubarb. So what better to do with rhubarb than making it into a compôte, jam or a beautiful tart? This recipe is the old family type and it looks very rustic. It takes me back to my childhood and summery afternoons of crazy kids' fun in the garden with my cousins.
This tart is easy to make and the tartness (hah!) of the rhubarb and the sweetness of the sugar is well balanced. Perfect for afternoon tea outside while enjoying the warm Spring sun... I love this season!
WHAT DO YOU NEED? (8 servings)
- 5-6 stalks of rhubarb
- shortbread dough (I used a store-bought one)
- 1 cup of milk
- 2 eggs
- 10 tablespoons of sugar
- 2-3 tablespoons of flour
- baking spray
- 1 tsp vanilla extract
WHAT DO YOU NEED TO DO?
- Pre-heat your oven to 180°C. That way the oven will be nice and cosy and warm for your tart to bake in.
- Then prepare everything. Start with the cake pan, just spray it with some baking spray so the tart won't stick in it after baking. Then gently place the shortbread dough into the pan and press it down in the corners so it sits snugly.
- Peel your rhubarb and cut it into chunks of about 2 cm. Divide these onto the dough. Then sprinkle with a mixture of the flour and sugar which you combine beforehand.
- Take a small bowl, add the milk and both egg and whisk it all together. Gently pour it over the rhubarb and place it all in the oven.
- Bake for 35-45 minutes (depending on your oven) until the crust is done and the rhubarb has gone soft.
- Leave to cool a while and serve with a nice cup of fruity tea or some coffee. If you like, you can add some cream.
Enjoy :) xoxo