Last year I was pretty obsessed with Rhubarb.  I think it was because I was at the farmers market every weekend and was so on top of what was local and in season.  I made a great Rhubarb Strawberry Pudding Cake and a Country Rhubarb Cake and was pretty much in heaven.  This year I haven’t been going to the market as much so I almost missed rhubarb season!  Since rhubarb season is so short (and delicious) I immediately started plotting out what my next move would be.  I headed to the farmer’s market but there was not a stalk of rhubarb in site.  I then went over to my beloved Fiesta Farms and they had a ton of the stuff. I was golden.

I wasn’t quite sure what to make with the rhubarb at first. I thought maybe I’d do a repeat from last year but then I got the idea of doing a pie. Then the idea of a pie turned into a tart. I considered doing some sort of apple/rhubarb tart but then while at the market got swayed by the scent of strawberries. I must admit, in the last few years I’ve become a bit of a snob about only eating in-season, Ontario strawberries… they are so good compared to the imported stuff and they actually taste like berries. But the berries I saw over the weekend from California smelled pretty darn impressive and tasted that way too. So now I was back on the strawberry/rhubarb train…

I tried my usual outlets for recipe finding but didn’t quite find what I was looking for the.  Most appealing recipe was this one from Epicurious. Sure, there were no strawberries, but that could be easily adjusted.  After reading through the comments I made a bunch of changes including reducing the amount of sugar and making some adjustments to the streusel topping.  Incidentally, I didn’t have any lemon for the filling so I used lime and it added a nice brightness to it.

Holy moly was this good!  The more and more I bake I still get impressed when I take something out of the oven that looks like it came from a bakeshop.  And is it just me or are tarts so much more impressive than pies?  This smelled amazing while baking and looked great out of the oven.  The results were great.  I loved the rhubarb/strawberry filling and the crunchy streusel added a nice contrast in texture.

If you’re able to score some rhubarb I would catapult this to the top of you “to make” list.

 

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11 Responses to Rhubarb and Strawberry Tart with Brown Butter Streusel

  1. Lauren Simmons says:

    WANT!!

  2. deliciously done tart looks colourful and yummy

  3. Robyn says:

    i’m in a rhubarb frenzy right now! huge fan of the press-in crust too – it’s getting too hot and sticky to roll out pastry!

    • Robyn says:

      i’m just back to report that i made this for father’s day and it was AMAZING. the press in crust was crisp and almost shortbread-ish and i loved it. i want to make this again with a peach/blueberry filling, or peach/raspberry.

  4. Love that it is rhubarb season! Your tart looks delish, especially with the brown butter topping.

  5. That looks totally wonderful. I love the crunchy with the soft rhubarb and the sweet with the tart!

  6. ghd nz says:

    I almost posted on the blog, but I just want to take this moment to share with us praise you. As an ordinary citizen, I really appreciate the great insight and content to gain access to your posts.

  7. NTChubb says:

    I made it this afternoon, and it is delicious. Thank you for producing such a useful blog!

  8. […] around (as per usual) I wanted to make something that I hadn’t made before.  I’ve made tarts, and pudding cakes and country cakes so those were all out.  A search for rhubarb recipes turns up […]

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