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.Β 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.
Enjoy!
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!
WOW amazing!! I also just posted a rhubarb recipe too, but for sure will be trying out this butter tart recipe! Pinning now π Thanks for sharing!
Hannah β«
Sew Lah Tea Dough
Thanks Hannah! And I just pinned your rhubarb soda recipe. I made teapop tonight using my soda stream – love my soda stream. π
These look delicious! Thanks for sharing at Project Inspire{d} ~ pinning to my party board.
Hugs, Mary Beth
Thanks so much, Mary Beth!
Oh my – these look just delicious! My dad used to make rhubarb crisp when I was a kid. I loved it – especially with cream. I’d love for you to bring this to Tuesday’s Table – http://zentmrs.blogspot.com/2013/06/tuesdays-table-for-june-4-2013-and.html
Thanks so much! This is one of my Dad’s FAVOURITE recipes. I told him I was making them this week and he was pretty excited. π
These look like something my grandma would have loved! She grew rhubarb and made so many pies. Thanks for linking up to Inspire Me Wednesday. Featuring you in next week’s issue.
I love cooking with rhubarb! These look tasty and easy to make. Pinning!
I love rhubarb too! I can’t go a spring without cooking with it!
These look delicious, and I love the name of your blog. We would cook for shoes also. We have a blog hop and would love to have you share your posts. The link is
http://www.adornedfromabove.com/2013/06/wednesdays-adorned-from-above-blog-hop.html
Have a great week.
Debi and Charly
Thanks so much Debi and Charly!
So cute! We would love it if you would link up at our linky party:
Two Girls and a Party
Live every Wednesday to Sunday. Hosted by:
Dana @ This Silly Girl’s Life
Parrish @ Life with the Crust Cut Off
We hope to see you there!
Thanks!
Hi, I’m a new follower from Get Crafty Fridays. These tarts look amazing! I’m not very experienced in cooking with rhubarb, so it’s great to see some ideas. I’m looking forward to reading more, your blog is really nice. π
Jennifer
http://thistlebearhome.blogspot.com
Thanks for the comment, Jennifer! If you used premade tart shells – these become a SUPER easy but tasty treat to make!! Let me know if you try them!
I bought some rhubarb and had no idea what to make with it…. These look great! Love them! I’ve pinned it! Thanks for sharing at Two Cup Tuesday at Pint Sized Baker.
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Oh yummy, they look absolutely divine!
Thank you so much for sharing on Tutorial Thursdays Linky Party, I look forward to seeing what you share with us this week.
x
Natalie
Marigolds’ Loft
I LOVE that you shared this at the Friday Follow Along! I planted rhubarb in my garden for my mom but I had no idea what to do with it (other than pie)..now I am inspired! THANKS!
Your recipe is being featured in a rhubarb recipe round up today on Simple Living and Eating. I will be pinning and tweeting it too.
Thanks so much, Diane!!
Wow these tarts are amazing! I used agave syrup and served them with a dollop of yogurt and fresh strawberries. Definitely a hit; will make them again. Thanks
Glad you enjoyed the tarts, Lyn!! A little yogurt sounds like a lovely addition!
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