Rhubarb Tart Tested Recipe


1 1/2 cups (210 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten

1/2 cup (4 ounces) mascarpone cheese (or cream cheese)

1/2 cup (120 ml) heavy whipping cream

1 tablespoon (14 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

2 pounds (900 grams) fresh rhubarb, trimmed, and cut into 3/4 inch cubes

1 cup (200 grams) granulated white sugar

1/3 cup (80 ml) water

3 - 3 inch (7.5 cm) strips of lemon peel

1/2 cinnamon stick


This Rhubarb Tart Recipe Follows In The Footsteps Of The Blackberry Tart; Same Sweet And Buttery Crust, Same Smooth And Creamy Filling.

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