Rhubarb Tart With Shortbread Crust Recipes

RHUBARB CRUMBLE TART

Steps:

• Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
• Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
• Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
• With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
• Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
• Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
• Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It's fine if some of the rhubarb shows through.
• Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. I usually lay a sheet of foil loosely over the top for the second half of baking so it doesn't brown too much.
• Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
• When cool slice the tart into 8 or 10 slices. Serve as is, or with some lightly sweetened whipped cream.

RHUBARB SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
• Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
• Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
• Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.