It's Been A While

I know I promised many times to start this blog up but I just didn't get around to it until today. Last week, I volunteered to bring a cake to our Wednesday bridge group and wanted to try something new. I decided to make an adaptation of a 2004 Bon Appetit recipe, a Rhubarb Streusel Tart, which turned out delicious. I was striving for a pleasing balance of tartness and sweetness, which I think was achieved. Served with a dollop of whipped cream, yum.

Rhubarb Tart with Streusel
Adapted from Bon Appetit January 2004 “Rhubarb Tart With Brown Butter Streusel”

Crust:
1 ½ cups all purpose flour
1 tsp sugar
¼ tsp salt
½ cup butter
1 large egg yolk
4+ Tbs chilled heavy cream

Streusel:
1 cup all purpose flour
½ cup butter
¼ cup sugar
¼ cup brown sugar
¼ tsp almond extract
Dash cinnamon

Filling:
3 cups of ½-inch-chunks of rhubarb
Scant ½ cup sugar
½ tsp Dr Oetker Citro-Back
Generous dusting of flour

For Crust:
Blend flour, sugar and salt in processor 5 seconds. Using on/off turns, cut in butter until coarse meal forms. Add egg yolk and cream. Blend until moist clumps form, adding some ice water if dough is dry. Gather dough into ball. Press enough into 11-inch diameter tart pan with removable bottom to make ¼ inch thick crust. Pierce crust all over with fork. Chill at least 2 hours.

For Streusel:
Blend flour, sugars, butter (in small cubes) in processor, adding almond extract as it’s blending. Once streusel are coming together, transfer mixture to a bowl and rub into streusel with hands or fork.

Crust and streusel can be made one day ahead. Cover separately and chill.

For Filling:
Preheat oven to 375° F. Toss all ingredients in bowl to blend. Let stand until filling looks moist, stirring occasionally, about 15 minutes.

Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes. Remove from oven. Reduce oven temperature to 350°F.

Spoon filling into warm crust. Crumble streusel over. Sprinkle with almond flakes. Bake until filling is bubbling and streusel is crisp and golden, about 1 hour. Tent tart with foil for last 15 minutes of baking time. Cool tart on rack 30 minutes. Dust with powdered sugar. Serve warm or at room temperature.