Right now, my rhubarb patch is buried under several feet of snow but it won’t be long before I’ll be overwhelmed with rhubarb again! So I’m getting ready by stocking up on great rhubarb recipes. This recipe is from the Spring 2008 Food & Drink Magazine (free from the LCBO in Ontario).
Rustic Rhubarb Tart
Summary: This tart has lovely rustic tart, perfect served warm with a scoop of vanilla ice cream.
- 1/4 cup sour cream
- 1/4 cup ice water
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 Tbsp. granulated sugar
- 1 Tbsp. lemon zest
- 1/4 tsp. salt
- 3/4 cup cold unsalted butter, cubed
- 6 cups chopped rhubarb
- 3/4 cup granulated sugar
- 1/4 cup tapioca starch (or use cornstarch instead)
- 1/2 cup finely crushed gingersnaps (optional)
- 2 Tbsp. cold, unsalted butter, cut into small slivers
- 1 egg yolk
- 1 Tbsp. water
- 2 tsp. coarse sugar
- Prepare crust: Whisk together sour cream and ice water in a bowl. Set aside.
- In a food processor, pulse the flour, cornmeal, sugar, lemon zest and salt just until blended. Sprinkle the butter over the flour mixture and pulse just until mixture resembles fine crumbs. and a few larger pieces. Drizzle with sour cream mixture and process just until the dough starts to clump together. Add up to 1 Tbsp. more ice water if dough appears too dry. Do not let form a ball. Remove and press together into a disc. Wrap in plastic wrap and chill in refrigerator for at least 2 hours and up to 3 days.
- Line a baking sheet with parchment paper. Preheat oven to 400° F.
- In a bowl, toss together rhubarb, sugar and tapioca (or corn) starch.
- Transfer the dough to a lightly floured work surface and using a floured rolling pin, roll out pastry into a 17 inch circle, leaving the edges ragged. Transfer to the prepared baking sheet. Sprinkle with gingersnaps (if using), leaving a 4-inch border uncovered. Spoon filling over gingersnaps. Dot with butter; fold up pastry over filling, allowing the dough to pleat as you life it up and work your way around the pie.
- Whisk egg yolk with water; brush over pastry. Sprinkle with sugar.
- Bake in the bottom third of a 400° F. oven for 40-45 minutes or until filling is bubbly and crust is golden. Let cool on rack.
- Best served warm on the day it is baked. Lovely with your favourite vanilla ice cream.
Prep time: 15 min | Cook time: 45 min | Total time: 4 hours
Number of servings (yield): 6
Spring 2008 Food & Drink Magazine LCBO | Photo