Recipe 80: Rhubarb Cream Tart

I bought rhubarb last weekend at the farmer's market, and was going to make the rhubarb cream tart last weekend, but didn't because I was so busy making other things. I've had the rhubarb sitting in my fridge, so I knew I had to use it ASAP or it was going to go bad. So last night was the lucky night for the rhubarb, and for me.

I made the crust and baked it. But the timer stopped working right away. So I think it baked for 12 minutes, but can't be 100% sure. While that was cooking, I chopped my four stalks of rhubarb. It was starting to get a bit soft, so I know it wasn't at its prime, but it still was fine. After the rhubarb was chopped, I mixed the eggs, half and half, flour and sugar. I think some vanilla would be good in there too. Then right after I took the crust out of the oven, I added the chopped rhubarb, poured on the cream mixture and topped with remaining crust crumbs (with pecans). It took 40 minutes to bake. Then I let it cool for a few hours before putting it in the fridge until today.

I was afraid to eat a piece of it (well, half a piece) because of my diet. I would have to not eat as much later. But it was so worth it. The crust was deliciously crunchy, and the sweet cream perfectly balanced out the bitterness of the rhubarb But my favorite part was the crust. I was only going to eat half of my 16th of the tart, but after one bite, I knew I'd have to stop myself from eating the whole pie.

From Betty Crocker's Baking Basics, 2009

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Crust Ingredients

Butter or margarine to grease pan

1 1/2 cups flour

3/4 cup packed brown sugar

1/2 cup (1 stick) cold butter or margarine

Filling Ingredients

2 eggs

3/4 cup sugar

2 tablespoons flour

1/4 teaspoon salt

1/2 cup half-and-half

Directions

1. Heat oven to 350. Spread butter over bottom and sides of a 9x3-inch springform pan or 9-inch square pan, using a paper towel or waxed paper.

2. In a medium bowl, mix 1 1/2 cup flour and brown sugar. Cut 1/2 cup butter into small pieces; add to flour mixture. Cut in butter, using a pastry blender or fork, until mixture is crumbly. Reserve 1/2 cup mixture for topping. Using fingers or the bottom of a measuring cup, press remaining mixture firmly and evenly on the bottom and 1 1/4 inches up the side of the springform pan or the bottom only of a square pan. Bake 10-13 minutes or until light golden brown and set.

3. Remove the leaves from the rhubarb and discard them. Wash the rhubarb stalks. Cut enough of the stalk into 1/4-inch slices to measure 2 cups. Finely chop the nuts to measure 1/4 cup.

4. In a small bowl, beat the eggs with an electric mixer on high speed about 1 minute or until lemon colored. Beat in the sugar, 2 tablespoons flour, salt and half-and-half until well blended.

5. Sprinkle the rhubarb over warm crust. Pour egg mixture over the rhubarb. Add hazelnuts (or pecans) to reserved crumbly mixture; sprinkle over top.

6. Bake 40-45 minutes or until set and a knife inserted in the center comes out clean. Cool at least 2 hours on a cooling rack before serving.

7. Before releasing and removing the side of the pan, carefully run a metal spatula between the tart and inside of the pan. Release and remove side of pan, leaving tart on pan bottom for serving. Store tart covered in the fridge.