Tuesday, April 19, 2011

Poached Rhubarb Tart

Spring is here and so is rhubarb. I am sure I mentioned this before; but at our house, we love rhubarb. My husband and I count the days until we see rhubarb at our local farmers' market. As soon as we see the first rhubarb of the season we usually make Strawberry-Rhubarb.

Since the rhubarb we came across at our local farmers' market was a still a little green, I decided to poach them instead. As I poach the rhubarb, I remembered a tart recipe. My mom bought a cookbook at her local discount retail store, Bake by Allyson Gofton and lent it to me. I ran to my cookbook shelf... Yes! I still have the borrowed cookbook (ssh... don't tell her I still have it).

The tart was super easy to make and quite delicious. The dough is very reminiscent of a shortcake.


 Poached Rhubarb Tart

Recipe adapted for Allyson Gofton's No-Fuss Plum Tart

Poached Rhubarb
3 Rhubarb Stalks, sliced 1/2 -inch thick
2 tablespoons Honey, I used Orange Blossom Honey
1/2 cup Water
1 large Lemon, zested and juiced (save the zest for the tart)
2 teaspoon Orange Blossom Water

Combined honey, water, lemon juice and orange blossom water into a saucepan. Over medium-low heat bring the liquid to a boil. Add rhubarb slices to the poaching liquid and allow to simmer for 3 - 4 minutes. Gently remove the rhubarb and set aside, the rhubarb will continue to soften as it cools.

(optional, but I completely recommend this) Over medium-low heat, allow the poaching liquid to reduce to a syrup. It's great over ice cream, whipped cream and just about anything. You can continue to reduced the poaching liquid after the syrup state until it becomes jelly consistency. I love doing this. This is a quick yummy jelly that is just perfect on over cheese or on crackers. *yum*


2 sticks Unsalted Butter, room temperature
3/4 cup Granulated Sugar
1 Egg
Lemon Zest
2 teaspoon Orange Blossom Water
1 teaspoon Vanilla Paste
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons Baking Powder
1/8 teaspoon Salt
Reserved Poached Rhubarb
Confectioners' Sugar for dusting

Preheat oven to 325. Lightly grease and flour a French tart pan.

Sift together flour, baking powder, salt and set aside. In the bowl of your electric mixer with a paddle attachment, cream the butter and sugar until pale and fluffy. mix in orange blossom water, egg, lemon zest and vanilla paste until combined. Add in the flour mixture until just combined, don't over mix.

Press 2/3 of the mixture onto the base of your tart pan. Arrange the poached rhubarb on top the dough. With floured fingers, dot the remaining dough on top on the rhubarb.

Bake for 25 - 30 minutes or until cake is golden brown and a toothpick comes out clean. Allow the tart to cool for at least 10 minutes ;) and dust with confectioners' sugar.

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