Friday, April 25, 2008

simple rustic rhubarb tart

Simple Rustic Rhubarb Tart


Yesterday I ran out to the over grown rhubarb patch to thin it out a wee bit.

I was met with a zealous plant that seemed to think itself quite smart that it had doubled its size since I last went to visit it.


I had a bit of pastry in the freezer so I pulled it out ..

pulled out a few thick stalks of rhubarb ..

chopped them up and voila .. .

rustic rhubarb tart

for my guests.


Follow the recipe for easy pastry from the Pear Custard Pie recipe that I posted last fall.

Click here for that.


I rolled out the pastry to fit into a tart pan that has a removable bottom.

Oh I love those removable bottoms.


Then .. .

I chopped enough rhubarb to make 6 cups chopped.

Stir in 1 cup of sugar .. .

a scant 1/4 cup flour ..


Put the filling into the crust ..

fold the edge of the crust over to cover the edges about 1 inch.

Roughly trim the crust . .

Brush a little fresh heavy cream over the edge of the crust and sprinkle a wee bit of sugar on.


Bake the tart at 375 for about 40 minutes.

The filling should be bubbling a bit.

If you like, you can drizzle a little melted jelly over the tart filling after it comes out of the oven to give it a bit of a shine.


Don't forget to have a scoop of vanilla ice cream on hand.


Have a wonderful day my friends. .. .

I'm off to entertain .. .

14 comments:

  1. Good thing that words can paint a picture because I can't get your picture to open...shoot! Rustic sounds like my kind of pie. My little rhubarb is coming right along...must be three inches high. LOL! Happy entertaining, Lovell!

    ReplyDelete
  2. Something's going on...I can't leave any messages at blogs at WordPress...script error messages all over the place. Sorry that Blogger ate the rustic rhubarb pie picture!

    ReplyDelete
  3. I'll be back to view the pic later...and now I should run out and see if my rhubarb has grown while I was away! I didn't really have baking on my agenda for today...but how long would it take to make up a rhubarb treat...fresh from the oven? I always feel like cooking...and baking when I return from vaation!

    ReplyDelete
  4. hmmmmmm... rhubarb! my favorite! and of course don't forget the ice-cream!
    My rhubarb should be ready to sacrifice its life for a pie in a couple of weeks !! Yummy !! I will try your recipe!

    ReplyDelete
  5. This is sounds so good! My rhubarb is coming along although it will be a few weeks. I will be giving this recipe a try.

    ReplyDelete
  6. I'm smacking my lips over here! Looks great Lovella...

    ReplyDelete
  7. Rhubarb is $12 a lb out here....honest to goodness! We used to have it running rampant in our back yard when I was little! My mother would make the best pies! Oh, your post brought back memories!

    Jan

    ReplyDelete
  8. Anything fresh rhubarb sounds good about now..my rhubarb is peeking out of the ground and is waiting for warmer weather I'm sure..
    Your rustic pie looks heavenly...I can almost smell that wonderful aroma as it baked..

    ReplyDelete
  9. Thanks for sharing more recipes with rhuburb...as you already know...I'm gonna need them! ;-)

    ReplyDelete
  10. Yum, Lovella -one of my favorites! Thanks for sharing your recipe.

    hugs
    Kimmie
    mama to 6
    one homemade and 5 adopted

    ReplyDelete
  11. If you've got some rhubarb that you want to get rid of - give me a call LOL (seriously) Looks good - haven't had rhubarb pie or tart for many years. Used to make rhubarb crumble mmmmmm good
    Ruby

    ReplyDelete
  12. I do love rhubarb...I've heard you either love it or you don't..those tiny little tender sprouts in the middle....mmmmm

    ReplyDelete
  13. Mmmmmmm... sounds like my Apple Cobbler.... I will have to buy some frozen rhubarb...but it will still be wonderful. tx for the idea....

    ReplyDelete
  14. This looks yummy.The farm stand down the road from here has fresh rhubarb that I just may have to try.

    ReplyDelete

Thank you!