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STRAWBERRY-RHUBARB TART

4/1/2008

7 Comments

 

I did bake a tart for my neighbors last week (when I was trying to avoid painting my bedroom). I wasn't planning on making my first rhubarb tart of the season until mid-May, but I happened to have rhubarb in my freezer that I cut from my eight rhubarb plants last summer, and I also had some organic strawberries.  Back in the 1950's my aunt made the rhubarb custard pies for the Ox Yoke Inn, a family-style restaurant in the Amana Colonies of Iowa.  I've changed her recipe slightly by adding strawberries and cutting back on the sugar.  You may not be able to add all of the custard to the tart pan, but after baking for 10 minutes, take a ladle and try pouring on the remaining custard little by little.  This tart is one of my favorites and an excellent way to celebrate spring.

                            STRAWBERRY-RHUBARB TART

9-inch tart shell, baked until golden
2 cups rhubarb, cut up
1 1/2 cups strawberries, sliced
1 cup sugar
1 Tbsp. flour
3 eggs
Dash salt
1/2 cup Half & Half

1.  Preheat oven to 375 degrees.
2.  Combine sugar and flour in a medium-size bowl.  Whisk in the eggs and salt, and then slowly pour in the Half & Half.  Whisk to combine.
3.  Scatter the rhubarb and strawberries evenly over the prebaked tart shell.  Slowly pour the custard over the fruit.  Place in preheated oven.  After ten minutes, add a little more custard to the tart if possible.  Bake until the custard is set, about 30-40 minutes. 

7 Comments
Aran link
4/3/2008 04:15:53 am

lovely, lovely tart!

Reply
pastrystudio link
2/28/2009 12:40:42 am

When I first saw your lovely photo I felt so jealous that you have this fresh fruit at your fingertips! We don't even have strawberries yet. Then I see that you've used some rhubarb from last season and realize that you are person after my own heart - anxious to enjoy the fruits just coming up. It's so nice to reach back and use our stash from the season past to gear up for the season coming. Beautiful tart.

Reply
Kadri
2/28/2009 02:35:42 am

Uhhhh, it looks delicious.
But can you help me...what is Half&Half? I never heard about it!

And this summer I will make a rhubarb and strawberry jam! My grandma use to do this, it's so good.

Please answer.
Best wishes,
Kadri from Estonia

Reply
Eileen
2/28/2009 02:48:42 am

Kadri,
Half & Half is what we use in our coffee in the U.S. It's half heavy (or whipping) cream and half milk. And, I love rhubarb-strawberry jam! I may have to make some myself.

Eileen

Reply
Kadri
2/28/2009 06:38:42 pm

Thank you Eileen!
Have a nice Sunday.

Kadri

Reply
tom - tall clover farm link
5/10/2010 01:01:09 am

Okay Eileen, you've outdone yourself on this one. I can't wait to make it; custard and fruit is a match made in heaven!

Reply
Marlene Seidel
5/17/2013 01:08:49 am

Used to live in Iowa and would go to the Ox Inn; enjoyed the Rhubarb Custard Pie so much I still day dream about it. I do think I remember it had a mile high meringue on top but I may be wrong. Anyhow I'm thrilled to have this recipe and I plan to make it up today since I have some rhubarb and strawberries to use up. I have some heavy cream to also use up so thinking it might be a nice topping. Thanks so much for posting the recipe!!

Reply



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