While cleaning out the kitchen cupboard, I found a tart pan. Never having made a tart, I decided to give it a try. I picked some rhubarb from the garden (the only thing growing there this year), and found a recipe online. I changed it to what we can have (one of my brothers has food allergies, so we have to modify almost all of our food.), and this is the result.
It turned out really good. It was buttery and rich with just the right amount of tartness. I added cinnamon to the crust and to the filling, so it had a light spicy taste as well.
Rhubarb Butter Tart
1 cup chopped rhubarb
1/4 cup butter
1/4 cup brown sugar
1/4 tsp salt
1/2 cup corn syrup (I used brown rice syrup)
1 egg
1/2 tsp vanilla
pinch of cinnamon
pie crust
powdered sugar
1. Add the rhubarb to a pot of boiling water. Turn down the heat and let it stand for 5 minutes, then drain.
2. Add the butter, sugar, salt, and syrup. Stir until the butter is melted and the sugar is dissolved. Then add the egg and vanilla.
3. Pour into a pie crust and bake at 425 for 15-20 minutes. As it cools, it will firm up.
5. Sprinkle powdered sugar on top, cut into slices and enjoy!
