Rhubarb Tart

2년 전

It's rhubarb season. It's also time for some rhubarb recipes. I'm so lucky to have a friend who has lots of rhubarb plants and shares the beautiful deep red stalks with me.

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Needless to say, I've been busy making rhubarb everything - from jams to cakes, tarts, pickles and drinks.

Sweet and slightly sour with a dense yet crumbly shortbread-type of crust, this is one delicious way to enjoy rhubarb.

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It was a bit too much on the sweet side but after adding some unsweetened whipped cream, it balanced out.
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Here are some cut-up rhubarb for the tart filling.
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The tart shell is made with flour, ground cashew and almonds and pre-baked before putting the rhubarb filling.
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This is ready for the oven.
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In less than 15 minutes, the tart is ready. Well, kinda ...
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It needs to be fully chilled first in the fridge as it's best served cold.
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Do you like rhubarb?

I'd love to hear from you, so please feel free to drop me a comment below.

If you're interested in the recipe, please just let me know.

Bon appétit!

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