Since the beginning of Spring, I have seen tons of pictures of rhubarb all over social media. Rhubarb cakes, rhubarb pies, rhubarb tarts, rhubarb, rhubarb, rhubarb! Full disclosure… I had Never tasted rhubarb before! Not even once. I must have been the only person in the world to have never had it.
So, when I was at the supermarket yesterday, I saw stalks rhubarb sitting by the strawberries. I said to myself, why not? I picked up a few and decided to make a Rhubarb Tart with Vanilla Pastry Cream. And it is so delicious! Rhubarb is a little tart, so I’m glad I added a little sugar to it. I will definitely bake with it again.
Simply press half a recipe of pie crust into a tart pan. I used some pastry cream that I had left from another recipe. You only need a little, about 4 tablespoons. (I have a pastry cream recipe on my Strawberry Galette post). You can also use cream cheese mixed with sugar and an egg. Or you can just use the rhubarb without adding anything underneath.
Cut rhubarb into about 3 inch matchsticks, and arrange them in a pattern or just lay them down in a row, trimming away the excess so that they fit in the crust. Bake in a 400 degree oven for 30 minutes. Cool on a wire rack.
