rustic rhubarb tarts
I hadn’t intended to audition any new rhubarb recipes this year. Between last year’s and previous seasons’ filled , , , and even , I was pretty sure I had the rhubarb terrain well-covered. But then I walked through the Union Square Greenmarket two weeks ago with and we were both lured in by the bundled stalks. Because they’re shiny and pretty and pearly and pink and I cannot speak for Adam but I am incapable of resisting shiny pretty pearly pink things, nor do I wish to.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup corn flour
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1/4 cup plus 2 tablespoons sugar
- 1 teaspoon Kosher or coarse salt
- 1 stick (4 ounces) cold unsalted butter, cut into small pieces
- 1/4 cup plus 2 tablespoons heavy cream
- 2 egg yolks
- 1 batch Rhubarb Vanilla Compote (recipe below)
- 1 1/2 pounds rhubarb stalks
- 1 cup minus 1 tablespoon dark brown sugar (i.e. 15 tablespoons, if you want to drive yourself mad)
- 1/2 vanilla bean, split and seeds scraped