My vacation this spring resulted in my missing prime rhubarb time, but I was able to salvage enough to make this tart before the heat set in which turns the stalks into inedible masses of stringy hollow straws.
Rhubarb Tart with Streusel Topping
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch pieces
2 egg yolks
6 Tablespoons cold unsalted butter, cut into 1/2 inch pieces
2 1/2 Tablespoons almond paste
1/2 cup sugar
2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 1/2 lbs. rhubarb, thinly sliced
1 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla
For the crust:
Blend the flour, sugar, salt and butter in a food processor until the butter is the size of small peas. Whisk the egg yolks in a measuring cup and then add enough cold water to measure 1/4 cup.
Mix into the dry ingredients, just until it starts to come together; adding cold water a tablespoon at a time, if necessary. Gather the dough and shape it into a disc. Cover with plastic wrap and chill it in the refrigerator for at least an hour (or up to 3 days).
For the Streusel:
Combine the butter, almond paste, sugar, flour and cinnamon in a food processor and process until the mixture is fine crumbs. Refrigerate until needed.
Almond paste can be found in the baking goods isle of most supermarkets. It is a little pricey (or at least I thought so) but it adds a wonderful flavor and you'll be glad you made the splurge.
For the Filling:
Combine the rhubarb, brown sugar, cinnamon and vanilla in a large heavy saucepan (I used my Le Creuset). Cook over medium high heat, stirring frequently, until the rhubarb is falling apart. It should take around 10 to 15 minutes. Remove from heat and cool.
While the filling is simmering, remove the dough for the crust from the refrigerator ad let stand at room temperature for 5 minutes.
Roll out the dough on a lightly floured board into a 1/2 inch thick circle, rotating the dough frequently to avoid sticking. Transfer the dough disk to a 9" tart pan with a removable bottom.
Ease the dough into the pan, fitting it into the pans contours with your fingers. Trim the edges by rolling your rolling pin over the top edge of the pan. Discard the trimmings - NO, make something else with them, or heck, eat it raw! I rolled mine out and sprinkled it with sugar and cinnamon for a shortbread type treat.
Put the pan into the freezer for 30 minutes.
Preheat the oven to 375 degrees F.
Remove the dough from the freezer. Pour the cooled rhubarb filling into the tart, spreading the filling evenly.
Top with the streusel, use it all!
Place the tart onto a cookie sheet lined with parchment or a silicon baking mat.
I can almost guarantee it will run over and make a mess, so don't skip this step.
Bake until the streusel is golden brown and the filling is bubbling, about 45 minutes.
Transfer to a wire rack and let cool completely.
Gently push up from the bottom of the pan to release the tart. Put the tart on a pretty plate to serve.
Top with a generous dollop of lightly sweetened whipped cream (the real stuff) or a scoop of quality vanilla bean ice cream.
...and That's What's Cooking at Cathy's ~ Enjoy!