The original version of this recipe came from my local community newspaper at least 10 years ago. I’m not sure what encouraged me to tear out the section on “Rhubarb adds zing to summer fare” but this has become a well-used and well-loved family recipe.
We have such an abundance of rhubarb this time of year. What I love about this recipe is it’s a little bit different than the crumbles and the cakes. And it’s a relatively easy recipe to make. I choose to make my own pie tarts, but pick up some frozen ones and you’ll stream-line this recipe even further!
Pie Tart Shells
2 cups of flour
1 tsp of salt
3/4 cup of shortening or butter (or half of each), cold and cut into cubes.
4-8 tbsp of cold water
Mix together flour and salt in a large bowl. Add in the butter or shortening. I like to use a hand pastry blender. You can do this recipe in your food processor, but there’s something satisfying about doing this by hand.
Mix until butter/shortening is pea size.
Then add in cold water, tablespoon by tablespoon just until the dough holds together.
I then like to chill in the fridge for at least 15 minutes to let the gluten rest and to allow the butter/shortening to firm up again.
Once it is chilled, remove from the fridge and using about a 1/4 of the dough at a time roll out and cut into round shapes. I used a glass as my dough cutter. Make sure your rolling surface and rolling pin are generously covered with flour.
I got 24 tart shells from this recipe (…with a little left over to roll out, spread with butter and dust with brown sugar and cinnamon and bake for 15 minutes… did your Mom do that too when you were growing up??)
Anyhow, back to the tart shells… I lined my muffin pan with liners and then popped each tart shell in there.
Then back in the fridge to rest till ready to use.
Rhubarb Butter Tart Filling
2 cups of rhubarb, coarsely chopped
1/4 cup of butter, cut into pieces
1/4 cup of brown sugar
1/4 tsp of salt
1/2 cup of corn syrup
1 egg, slightly beaten
1 tsp vanilla
Preheat oven to 375 degrees.
Pour boiling water over rhubarb; let stand for 5 minutes. Drain.
Add butter, sugar, salt and syrup to rhubarb. Stir thoroughly until butter is melted and sugar dissolved.
Add egg and vanilla. Fill tart shells three quarters full.
Bake for 20 minutes. I like them to just get slightly golden. Cover with foil if they start to brown too quickly.
Remove from oven and let cool to set up.
Do you have a favourite rhubarb recipe that you like to make to use up all that wonderful rhubarb? I’d love to hear from you!