A friend of mine was looking to pare back her rhubarb patch at the same time that I was looking to expand mine. What a stroke of luck!
We dug up all the roots we could find. In the end, I took home a 65 litre tub full of rhubarb roots. The new home for this rhubarb is a perennial garden bed in the reclaimed filed. The rhubarb is the new neighbour of our other perennial crops – asparagus and strawberries.
I enjoy rhubarb, especially for baking. My all time favourite pie is strawberry-rhubarb. In addition to pies, we also use rhubarb in jams, muffins, loaves and tarts, as well as in a cordial, and even in savoury sauces for main dishes.
A few years ago I discovered yet another recipe for rhubarb – a dessert tart. The tart is one I like to make when fresh rhubarb is abundant. In this recipe, rhubarb does not have to share the stage with any sweet fruit, like strawberry. Instead, rhubarb takes centre stage.
You begin by mixing the crust and spreading it onto the bottom and up the sides of a springform pan.
Next you beat together cream cheese and sugar; and then beat in the egg and vanilla. Spread this mixture over the crust.
Now it’s time for the rhubarb! The chopped stems are mixed with some sugar, cinnamon and nutmeg. Into the oven it goes to bake and the delicious aroma of cinnamon and nutmeg fills the kitchen.
After the tart has cooled, and just prior to serving, dust some icing sugar on top. Enjoy! We sure do.
Prep Time: 20 min.
Total Time: 1 hr 10 min.
Makes: 12 servings
½ cup butter, softened
1 cup sugar, divided
1 cup flour
1 pkg. (250 g) cream cheese, softened
½ tsp. vanilla
¼ tsp. ground cinnamon
¼ tsp. Ground nutmeg
½ lb. (225 g) fresh rhubarb, cut into ½ in. lengths
1 tsp. Icing sugar
Preheat oven to 425℉.
Make the crust: beat butter and ⅓ cup of sugar until light and fluffy. Add flour and mix well. Spread onto bottom and up the sides of a of 9-inch springform pan.
Make the filling: beat cream cheese and ⅓ cup of sugar until blended. Add egg and vanilla and mix well. Spread over crust. In a large bowl, combine remaining ⅓ cup sugar with spices and toss with rhubarb. Spoon over cream cheese mixture.
Bake for 10 min. Reduce heat to 375℉ and bake for another 40 min. or until centre is almost set. Cool completely. Run knife around rim of pan to loosen tart. Sift icing sugar over tart and serve.
Original recipe published by Kraft and available at http://www.kraftcanada.com/recipes/rhubarb-tart-143382