STRAWBERRY-RHUBARB TART

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.