Monday, May 12, 2014

Rhubarb Tart

Here's a nice seasonal recipe. I love baking with whatever fruit is in season, especially if it's a new recipe to challenge me. This rhubarb custard tart was sweet and sour and paired well with whipped cream. A good May dessert.

Rhubarb Tart
preheat oven to 350 degrees

1 1/2 cups flour
1 tsp sugar
1/2 tsp salt
1/2 c vegetable oil
2 tbs milk (can sub water)
1/2 tsp vanilla extract

2 cups rhubarb, chopped.
3/4 cup sugar
1/2 tsp vanilla
1 egg
1/8 c flour
1/2 tsp salt

1. Mix ingredients for crust, just until combined.
2. Press into a tart pan, rectangle or round.
3. Combine ingredients for filling.
4. Pour into tart crust
5. Bake 35 minutes, until the filling is set and edges of tart are golden.

Serve warm with ice cream or whipped cream.

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