You know I’m all about rhubarb, so when I ran across this recipe I thought why not. I’ve made it twice already and I’m going to modify the recipe just a bit for you based upon my experience with it so far. This is a really light dessert that does need some chill time, so plan that into your menu preparation. In fact, make this the night before and allow it to chill in the refrigerator overnight.
- 1 1/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cut up into small pieces
- 1 tbsp distilled vinegar or apple cider vinegar
- 1 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup heavy whipping cream
- 1 large egg, beaten
- 3 cups rhubarb, chopped
- 3 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp unsalted butter, softened
- Preheat oven to 375 degrees. Place the rack in the lower third of the oven. Lightly spray a 9-inch tart pan with a removable bottom; set aside.
- Combine the flour, sugar and salt in a food processor bowl. Pulse slightly to mix. Add in cold, cutup butter and pulse until dough resembles coarse crumbs. With the food processor running, add the vinegar. Process just until dough starts to come together, about 15 seconds.
- Place the dough in the middle of the prepared tart pan. Using your floured fingers, press the dough out to the edges of the pan and all the way to the top of the sides; set aside.
- Combine the sugar and flour in a large bowl. Add the cream and egg, beat until smooth. Fold in the rhubarb. Spoon filling into prepared crust, spreading evenly to the edges.
- Combine the topping ingredients in a small bowl. Mix carefully to fully incorporate and coarse crumbs form. Sprinkle mixture over the filling in the pan. Bake 50-55 minutes, or until set in the center and the crust is golden brown. Cool completely on a wire rack. You may serve this warm, but my favorite is having it chilled over night. I also serve fresh whipped cream on top.