I got this amazing recipe from my dear friend Anne who knows how much I love desserts. As soon as I see those first few beautifully coloured shoots of rhubarb hit the markets I get excited just thinking about making this tart. The instructions are really easy and well worth the time, as the results are that special blend of sweet and tart that only rhubarb desserts can deliver. The streusel on this is also one of the very best I’ve ever had – the browned butter highlights the almonds’ nuttiness and compliments the other flavours perfectly. Make it for dinner, or just because – and save yourself a slice for breakfast the next day with a splash of heavy cream. Delicious!
- 11/2 cups all purpose flour
- 3 tbsp sugar
- 1/4 tsp salt
- 1/2 cup chilled unsalted butter, cut into 1/2 inch cubes
- 1 large egg yolk
- 3 to 4 tbsp chilled cream
- 9 tbsp unsalted butter, cut into 1/2 inch cubes
- 3/4 cup sliced almond
- 3/4 cup packed golden brown sugar
- 1 tsp cinnamon
- 3/4 cup all purpose flour
- 5 cups 1/2 inch thick slices rhubarb (2 1/2 pounds)
- 1 14 cup sugar
- 1/2 cup all purpose flour
- 1 tsp grated lemon peel
For crust, blend flour, sugar and salt in processor for 5 seconds. Cut in butter using on/off until coarse meal forms. Add egg yolk and 3 tbsp cream. Blend until moist clumps form adding more cream if necessary. Gather in dough ball. Press enough dough into 10 inch diameter tart pan with removable bottom to make 1/4 inch thick crust. Pierce all over with fork. Chill 2 hours.
For Streusel, cook butter in large skillet over med heat until golden, stirring often, about 5 min. Remove from heat. Mix in almonds, sugar and cinnamon. Add flour and stir until moist clumps form. ( I had to add a bit more flour to make clumps but when cooled it become more clumpy) Cool completely.
Preheat oven to 375.
For filling, toss all ingredients in bowl to blend. Let stand until filling looks moist, stirring occasionally (about 15 min).
Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes. Remove from oven.
Reduce oven temp to 350.
Spoon filling into warm crust. Crumble streusel over top. Bake until filling is bubbling and streusel is crisp and brown, about 1 hour. Cool tart on rack 30 minutes. Serve warm or at room temp.