Rhubarb, is a dessert treat; it is a flavorful springtime ingredient. Snow birds from the north are familiar with the leafy tops and the ruby red stalks but often people from southern regions are not sure what to do with it. Classified as a vegetable, it can be delicious when paired with pastry ingredients creating small tarts or paired with strawberries in a pie or even wonderful jam! One caution, the leaves are toxic, so not to be cut up in salads or other recipes.
The full recipe can be found in my book, The Accidental Baker; a cake for every crisis page 262,
Rhubarb Butter Tarts.
Bake 425F approx. 15 minutes, then reduce to 375F, 10 minutes more.
- 2 cups fresh Rhubarb, cut in 1/2″ pieces
- 1/2 cup soft butter
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 cup light corn syrup
- 2 eggs, lightly whisked
- 24 2″ small or 12 3″ medium tart shells, pastry unbaked
Scald Rhubarb, let stand in water 5 minutes, place in strainer and press with spoon to remove excess water.
In a medium bowl, mix sugar, butter, and salt.
Add corn syrup and eggs. Add Rhubarb and mix gently.
Fill tart shells 3/4 full, don’t over fill as the mixture can stick to pan edges and will break pastry when removing from pan.
Bake 15 minutes in hot oven, 425F, then reduce to 375F for 10 minutes more when browned and bubbly.
Pastry for Tarts
This recipe is a variation of the famous Chez Panisse in Berkley.
- 2 cups flour
- 6 Tbsp. sugar
- Pinch salt
- 1 1/2 stick unsalted butter
- 1 large egg
- 1 egg yolk
- Place flour, salt and sugar in processor.
- Add cut up butter and pulse.
- Add egg and extra yolk and pulse again.
- Turn out on plastic wrap and press together, kneeding a few times. Chill in fridge 15 minutes or freeze.
- Roll out between plastic wrap. Place all tart shells together on counter. Remove top plastic and turn out onto shells, using your fingers to guide pastry. Run rolling pin over to cut.
- Re-roll scraps and shape. Fill, bake or freeze pastry in shells for future tarts.