Rhubarb Tart

I impulsively bought rhubarb last weekend at Rouses simply because I saw it in the produce section. It is something you don't often encounter or get to eat living in New Orleans, but because of my mother I can thankfully say I know the deliciousness that is strawberry-rhubarb pie.

With the red stalk at my fingertips I perused rhubarb recipes in my google reader and narrowed it down to four that I was interested in trying: a rhubarb tart, a rhubarb coffee cake, rhubarb streusel muffins, and of course the aforementioned pie.

So far I have been able to make two of them and the first was the rhubarb tart. Mine did not come out quite as elegant looking as the recipe I based this off of, but I think the overall taste of the tart came out nicely. I really enjoyed the crust, but I think the filling could have been handled a bit differently. 

For the crust:

1 cup almonds

1 cup bread flour

3/4 cup whole wheat flour

2 teaspoons baking powder

9 tablespoons butter

1 egg

1 egg yolk

1 teaspoon vanilla extract

zest of a small orange (or clementine)

For the filling:

4 tablespoons flour

2 tablespoons brown sugar

3 rhubarb stalks

2 tablespoons raw sugar

Combine almonds, flours, and baking powder in a food processor until ground. Add cold butter chunks while pulsing. Add the remaining crust ingredients until dough begins to form. Wrap tightly in plastic wrap and chill for 1 hour. (Yes, it will be crumbly.)

Remove dough and preheat oven to 425 F. Press dough into bottom of you pan making the bottom crust thicker than the sides. Freeze for 10 minutes.

Combine flour and sugar and sprinkle over bottom of the crust. Slice rhubarb lengthwise into quarters and trim to appropriate size for your pan. Line pan and sprinkle with the sugar. I also added some leftover sliced strawberries to the tart.

Bake at 425 F for 10 minutes and then reduce the heat to 350 and bake another 10-12 minutes.