Wednesday, June 4, 2014

Rhubarb Tart

In celebration of our new garden, I decided to bake up a rhubarb desert.
We're growing rhubarb in the garden among the veggies and herbs and it's something I don't use nearly enough in my baking. 
Also we're going for dinner at our friends' place tonight so we volunteered to bring the desert. 

After a quick google search ('what parts of rhubarb will kill me?')* and a Pinterest search for recipes, I settled on a rhubarb tart with shortbread crust. 
The picture looked delicious and I'm sure the finished result with taste as good as it looks (in the picture on Pinterest, mine doesn't look super appetizing unfortunately).

*FYI - you can eat the stalks, just don't eat the leaves of the rhubarb plant. Those might kill you.

Rhubarb Tart 
(adapted from Taste of Home recipe) 

1. In a large saucepan bring 3 3/4 cups chopped rhubarb, 1/4 cup sugar, and 2 tbsp water to a boil. Reduce heat to medium and cook until the rhubarb is tender, string often. Remove from heat and allow to cool. Once cool, transfer to a blender and puree until smooth.
2. Meanwhile, mix together 1 cup flour, 1/2 cup quick oats, 1/3 cup sugar, and 1/2 cup cold cubed butter. Use a pastry cutter to blend until the butter is the size of peas. Pour into an ungreased tart pan with removable bottom and press into the bottom and up the sides. Bake at 350 for 18-20 minutes. 
3. In a small saucepan over medium heat, whisk 6 egg yolks, 1/2 cup sugar1 tbsp lemon juice and the rhubarb puree until blended. Mix in 5 tbsp butter and whisk until melted then remove from heat. Add in a few drops of red food colouring if you're not satisfied with the colour. 
4. Pour into the crust and bake at 350 for 12-15 minutes until the centre is almost set. Cool completely, then refrigerate for at least one hour . Then serve and enjoy!


  1. I simply love rhubarb but just as you, I have hardly ever used it in my baking, apart from some muffins a while back. It always reminds me of the boarding house I used to live at as a teenager, where rhubarb tart (very similar to the one in your recipe) was served as a dessert in springtime. Here in Austria it's mainly used in making jams and Marmelade (sorry, still haven't got the hang when to use which word in the English language)
    thanks for sharing! I had no idea about the poisonous leaves!

  2. Thanks for sharing! Marmalade is a word we use here too so you're good :) I hadn't thought about using it for jams but what a fantastic idea! I think that will be what I use the next batch for!