|A tart made for Annabelle Elizabeth|
No rhubarb-strawberry, no rhubarb-raspberry...rhubarb sans fruit. Rhubarb as the sugared up vegetable that it is, this is my favorite way to have a rhubarb in tart or pie form. My Annie loves this tart. Though two years ago she would have passed it over completely. I am thrilled her taste buds took a turn to a wider spectrum in all food areas...I have my own personal issues to climb over with having had to cook for people that sustain themselves on mostly protein, starch and sugar. I am not far from a good or bad diet, but variety is what I like since I dislike so few foods in general. Cooking and baking for someone with very limited tastes doesn't sit well with me. I am fortunate to have veggie loving, ethnic food loving, whole grain eating children. :)
This was the last of the Redmond rhubarb from a dear friend's plant....a simple joy to use something fresh from the garden of someone I love. *ahhh* Love truly feels good.
This is a smaller tart pan, adjust recipe as needed. A pie pan will take double this amount.
Single crust recipe of your choice...you have a favorite, I'm sure. :)
12 oz. rhubarb, cut into 1/2 slices
2/3 c. sugar plus 1 T.
1/4 tsp. cinnamon
Freshly grated nutmeg, as much as you like, I used 1/2+ tsp. for this amount of rhubarb
The barest pinch of salt
2 tsp. tapioca flour
- Mix sugar, salt, spices, tapioca flour.
- Add in rhubarb, mix and let sit for 20 minutes.
- Roll out tart dough for pan, use as single tart or single with scraps rolled for lattice.
- Add rhubarb into tart, top with lattice, egg wash the top and sprinkle with sugar.
|That's pretty toasty brown...right there up front...bubbly luscious ~ ~|