Cardamom Rhubarb Tart
Adapted slightly from The Luna Cafe
I was immediately intrigued with this rustic tart the instant I saw the post from The Luna Cafe. She describes it like this:
THE PERFECT RUSTIC TART–CRUNCHY ON THE EDGES, CHEWY IN THE CENTER, AND BURSTING WITH JUICY, TART RHUBARB.
Well, how could you go wrong with that? Especially when there is no pie crust to contend with. The “crust” of the tart is simply pressed into the pan, then sprinkled with juicy, spiced rhubarb and baked into puffy perfection. It was almost dinnertime when I pulled it out of the oven, but I couldn’t help but sneak a couple bites, you know, just to taste it. I invited my dad to taste it, then Mom came over and stole a small slice … then my daughter too. I warned her not to eat too much because we were about to eat dinner and she said to me, “I’m not!”, turning her plate to show me the smallness of her portion. Weeeeell, it really wasn’t THAT big, but probably a little bigger than I would have normally allowed.
Except I was just thrilled she was eating my lovely tart, and enjoying it. I wasn’t surprised that my mom and dad liked it–I kind of expected that, but my daughter can be a little fussy about her food. Okay, more than a little fussy, she is downright finicky. Not as much as her brother, who came nowhere near the tart, but still. My heart leapt with joy that my baby girl (who is now 16 and much bigger than me) loved my creation. We sat down to dinner and I had a nice glass of my dad’s wine and a big smile on my face.
I didn’t have any rosewater around, so I added some vanilla to the rhubarb mixture, a little extra sugar and a little cinnamon. Also, my dad and I are in agreement that the fruit could go closer to the edges. I think next time I might add some other spices and a little more sugar in the fruit topping, and maybe, just maybe, if I have some roses, I might actually put some rose petals in the crust.
- 2 cups chopped rhubarb
- 1/4 cup sugar
- 1/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 Tablespoons cold butter, cut into small pieces
- 2 eggs
- Preheat the oven to 375 F. Spray a tart pan (or ceramic baking dish) with cooking spray (or butter it).
- In a small bowl, mix together the rhubarb, sugar, cinnamon, cardamom and vanilla. Set aside for at least 15 minutes to let the rhubarb get good and saucy.
- Put the flours, sugar, baking powder and salt in a food processor and pulse to mix. Add in the chunks of butter and pulse several times until the butter is fully incorporated. Add one egg and pulse again to mix it in, then the other and pulse until the batter sticks together.
- Press the batter into the bottom of the prepared pan. Sprinkle the top with the rhubarb. Bake at 375 F. for 45 - 50 minutes or until the tart is nicely golden brown around the edges.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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