Tuesday, June 11, 2013

Rhubarb!

It's that time of the year again when the rhubarb reappears in our gardens and markets.  I always look forward to the first taste every spring....and I always try a new recipe.  This time I baked a rhubarb tart with a very easy crust and rhubarb from our local farmer's market.
RHUBARB TART

Tart dough:
1/2 cup unsalted butter
1/2 cup sugar
1/8 tsp. salt
3 eggs, at room temp.
1/2 tsp vanilla extract
1 cup flour
Cream butter, sugar and salt until light and fluffy, add eggs one at a time and beat until smooth.  Add vanilla , then stir in flour and salt.  Smooth the batter into a buttered 11-inch tart pan, pushing up against the edges.  Fill and bake.
Filling:
1 1/2 pounds rhubarb
3/4 cups sugar
1/8 tsp ground clove
1 egg
1/2 cup cream
1 Tablespoon Grand Marnier

Preheat oven to 375.  Dice rhubarb into aprox. 1/3 inch pieces.  Toss with the sugar and clove and set aside.  
Beat the egg in a 2-cup measure, then add the juices that have collected from the rhubarb with enough cream to make 1 cup.  Scatter the rhubarb over the tart dough in prepared pan.  Pour the egg mixture over the fruit and bake until set and lightly browned, about 45 minutes.  Remove from oven and immediately spoon Grand Marnier over the top.  Serve with sweetened whip cream.