Recipe by Kittencal@recipezazz
If you have a bit of extra time, then this is a rhurbarb dessert you should not pass up. The crust and streusel can be prepared a day ahead. I have made this many times for dinner parties, and it has never failed me yet, everyone love this!
Top Review by MJean
How delicious this Rhubarb Tart is. The lemon zest is just what it needs for a pickup.I made this Friday and had out of town guests on Saturday. They raved about this tart and said " It was well worth the two hundred mile drive just to have this dessert!! "So it gets a plus 10 on my chart. The recipe amounts are just right, I made no changes.
- 1 1⁄2 cups flour
- 3 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup cold butter, cut into small pieces (place the butter pieces in the freezer for aboyt 6 minutes before processing)
- 1 large egg yolk
- 3 -4 tablespoons whipping cream, unwhipped
- 9 tablespoons cold butter, cut into small pieces
- 3⁄4 cup almonds
- 3⁄4 cup brown sugar, packed
- 1 teaspoon cinnamon
- 3⁄4 cup flour
- 5 cups rhubarb (about 2-1/2 pounds and cut into 1/2-inch slices)
- 1 1⁄4 cups sugar
- 1⁄2 cup flour
- 1 teaspoon grated lemon zest
Directions See How It's Made
- Prepare a 10-inch tart pan with removable sides.
- To make the crust: blend flour, sugar and salt in a food processor for 5 seconds using on/off turns.
- Add in the cold butter and process until the texture of coarse meal.
- Add in the egg yolk and 3 tablespoons whipping cream; blend until moist clumps form, adding in more cream if the dough seems too dry.
- Gather dough into a ball.
- Press enough dough into the tart pan with the removable bottom to make a 1/4-inch thick crust.
- Pierce crust all over with a fork.
- Place in the refrigerator and chill for two hours (this can be made up to a day ahead, covered and refrigerated).
- For the streusel: (this can also be made a day ahead along with the crust) cook butter in a large skillet over medium heat until golden, stirring often (about 5 minutes).
- Remove from heat.
- Mix in almonds, sugar and cinnamon.
- Add in flour and stir until moist clumps form; cool completely, bring down to room temperature and refrigerate if you are making this a day ahead.
- If you are making this a day ahead, cover and refrigerate.
- For the filling: set oven to 375 degrees.
- In a bowl toss the rhurbarb, flour, sugar and lemon zest.
- Let stand for about 15 minutes, stirring occasionally, or until the filling looks moist.
- Bake the chilled crust until golden brown about 20 minutes (pressing down with a fork if the crust starts to bubble up).
- Remove from oven and reduce temperature to 350 degrees.
- Spoon the rhurbarb filling into the warmed crust.
- Crumble the streusel over the filling.
- Bake for about 50-60 minutes, or until the streusel is crisp and brown and the filling is bubbly.
- Cool tart on a rack for 30 minutes.
- Serve warm or at room temperature.