Hello rhubarb season! I must say I never used to eat rhubarb at all, it’s not something I would even go for if it was on a dessert menu cause I’m a chocolate girl but seeing it popping up in stores last week surely sparked my interest. Even though I’m a big newbie in the field of rhubarb, I knew right away I wanted to make at least 2 recipes, one of them being a very easy tart. Rhubarbs generally go very well with strawberries, apples or strawberries, I wanted to go for plums instead.
Now I know that tarts and pies are not the healthiest food to eat.. but it sure makes you feel good and happy! And if it helps.. rhubarb is very healthy.. Some of the health benefits of rhubarb include its ability to aid weight loss, improve digestion, prevent Alzheimer’s disease, stimulate bone growth, avoid neuronal damage, increase skin health, prevent cancer, optimize metabolism, improve circulation, and protect against various cardiovascular conditions.
Makes: 1 pie
- A sheet of shortcrust pastry
- 5 stalks of rhubarb
- 3 plums
- 100g softened butter
- 150g sugar
- 2 eggs
- 150g flour
- icing sugar
Needed: baking weights
Preheat your oven to 200°.
Get your shortcrust pastry out of the fridge and let it thaw for a little bit before unfolding it. Simply put it in a pie pan/tin with parchment paper (or the paper that comes with the dough usually) at the bottom and use a rolling pin to roll along the edges to cut off any remaining dough (smart trick, right?). Put a sheet of parchment paper on top of the dough and add your ceramic baking weights or rice or beans on top and make sure the entire surface is covered.
Put the dough in the oven for 10 minutes at 200°. Once the minutes are up, take it out and remove the weights and parchment paper that you used to cover the dough. Use a fork to ‘stab’ the bottom here and there to help get any air out. Put the dough back in the oven for another 10 minutes at 200°.
Meanwhile you can get started on the filling, rhubarb and plums. For the filling simply mix it all together, start with the eggs, sugar and butter first and then gradually add the flour.
For the rhubarb: remove the leaves and the bottom cm of the stalk. Wash it thoroughly and slice it up in half lengthways (if it’s a very thick stalk then you might want to slice it more than once) and then in blocks of about 2-3cm.
Wash the plums, remove the pit and slice it up in thin slices. There’s no need to remove the peel.
Once the dough is baked, lay the slices of plums on the bottom and carefully spread the filling on top. The filling itself will be quite thick so it might not be all that easy so don’t worry if your plum slices are mixed in with the filling, as long as they are still spread out so everyone will get a piece of plum in the end, it’s fine. Lay the rhubarb slices on top of the filling.
Pop it in the oven at 200° for 35 minutes, until lovely golden brown and dust some icing / powdered sugar on top.Vegetarian Wellington with tofu, sweet potato, kale, spinach and pistachio | Lamb burger pita with honey, mint & tzatziki mayonnaise and marinated cucumber »