Rhubarb and Custard Tart with Cream Cheese topping - yes please!!

Growing up in England Rhubarb and Custard used to be a regular pudding in spring - and I just loved my stewed rhubarb and custard so imagine my delight when my friend and brilliant food blogger Christina at Christina's Cucina posted a recipe for Rhubarb and Custard Bars from Taste of Home on her Facebook page - I knew I had to make it. I ended up making the recipe three times as I halved the size of the Taste of Home RECIPE and made it in a 9" tart pan - it was good, very creamy and delicious but I wanted more custard - so I made it in the same size pan but a deeper one - and that was really good too but I still needed more custard so then I went for a 7.5" x 2" deep pan, and decided to use my Easy Peasy crust instead of the very simple crust in the original recipe which indeed was very simple, and very very good, but I found it hard to squush into the tart pan - it kept sticking to my hands and coming back off the pan so I did this crust instead - it's lovely and again a no roll out crust - you squush this one into the pan too.

EASY PEASY SWEET TART CRUST:

Pre heat oven to 325F
Enough for one tart case 9” shallow or my 7.5 x 2" deep pie pan.

1 1/2 cups/6ozs of unbleached white flour 

1/2 cup/2ozs confectioners/icing sugar 

1 stick + 1 tablespoon/ 4 1/2ozs butter VERY COLD 

1 large egg yolk

1. Sift dry ingredients together into a medium sized bowl. 

2. Grate the butter into the dry ingreds., and rub in until like breadcrumbs.

 3. Add egg yolk and blend and squush carefully until the dough sticks together. This may take a little time but despair not it will come together - just don't let it warm up - pie crusts pastry should always be kept as cold as possible to make it flaky and divine. 

4. Tear dough into big chunks…..place strategically in pie pan and start squushing to a create a smooth even covering of the entire pan…the beauty of this crust is that it does NOT shrink at all…it stays put…good crust!!...and it tastes like a really good shortbread…yum!!

5. Bob into the fridge for at least 30 minutes.

6. Remove from the fridge and prick the pastry all over with a fork - this is to prevent bubbles forming when you bake. Next I lined the pastry with parchment paper and weighed it down with black eyed peas - you can use beans or pie weights but don't go down the road of popcorn as I did once - you can guess at those results.

6. Bake for about 15 minutes, remove from the oven, genteely lift the paper and weight from the shell and bob pastry back into the oven for about another 15 minutes - don't worry when you take the weights out if the pastry looks soggy and sad - it will improve by the next time you take it out of the oven :))

Keep your eyes peeled - you want the crust to be evenly baked but not browned. Keep your oven on at 325F.

Now assemble your pie ingredients:

4.5oz/2 1/2 cups thinly sliced rhubarb
 

6oz/ scant 3/4 cup of sugar
 

6 fl oz/ 3/4 cup heavy/double cream
 

3 medium sized eggs
 

1 teaspoon vanilla essence/extract
 

4 tablespoons white flour
 

1. Whisk flour and sugar together
 

2. Add eggs and whisk then add the cream and vanilla and whisk until smooth.
 

3. Spread the rhubarb evenly on the bottom of the pie crust:

4. Gently pour the custard over - you can fill the crust right the way up, this filling does not expand much:

5. Bob into your pre heated 325F oven and bake for about 45mins - I over baked mine becaue I wanted it to be completely cooked and it made the crust a little too brown and the filling a little too hard - so if it wobbles a bit in the middle that's OK if you don't mind it being a bit harder to cut and maybe even a bit runny - it tastes really good that way!

The top of the tart wasn't too attractive but no worries as we're going to cover it with lovely creamy cream cheese sweetness. So allow the tart to cool completely before adding this deliciousness to the top of your pie:

TOPPING: 

3oz cream cheese
 

1 1/2 ozs / scant 1/4 cup of sugar

2 fl oz/ 1/4 cup heavy/double cream whipped to stiff

1 tablespoon fresh lemon juice

1/2 teaspoon vanilla essence/extract
 

1. Beat the cream cheese until smooth
 

2. Add sugar and liquids and beat until smooth.
 

3. Fold in the whipped cream until smooth:

4. Then happily dollop atop your cooled tart:

This third tart did cut beautifully but it was just a tad too well baked - tasted great though!!

This pic below of the second tart I made which was shallower - I didn't bake it too long and as you can see it was still a bit soft at the middle - despite looking a bit soggy it did taste really good so I do suggest baking the tart less rather than more:

A close up of the lovely easy peasy tart crust - good and sturdy, reliable and very tasty like good shortbread.

This might be really good made with strawberries instead of rhubarb or with strawbs. and rhubarb, peaches, gooseberries, apricots or raspberries - I want to try them all!

This recipe is part of the The Great British Rhubarb Recipe Round Up at Lavender and Lovage and The Farmersgirl Kitchen

 

The poppies, lupines and iris have just started blooming in my neck of the Maine woods - they are such a beautiful sight to behold each late spring:

Lupine leaves in the dewy air

So Happy Baking everyone - if you make this tart please feel free to post pics of such on my FACEBOOK PAGE!

If you are interested in the background fabrics in these pictures you can find them as print on demand fabric, wallpaper, wrapping paper and wall decals in my online
SPOONFLOWER SHOP 

Rhubarb Crumble Cake - this one's a keeper!

Just recently not one but two people over here in the States have told me they have never had rhubarb! As a Brit this amazes me - rhubarb is part and parcel of the English culinary tradition and, in the UK, would almost be like saying you've never had an apple. I just love rhubarb's unique astringent tartness ameliorated by all that lovely sugar. Rhubarb is an intriguing plant - most people think of it as a fruit because it is nearly always used as a fruit but it is in fact a vegetable which originated in the damp and cold of Siberia - making it a perfect candidate to be grown in Yorkshire - a place where its production became so huge that there is an area of Yorkshire designated as the Rhubarb Triangle - for more interesting info on this and other rhubarb facts, like it being harvested by candlelight - yes I am serious!! - follow this LINK

 So here is this year's recipe for my own rhubarb - not harvested by candlelight but definitely grown in cold and damp Maine!

RHUBARB CRUMBLE CAKE

A three layered cake - spongey cake on the bottom - rhubarb toffee sauce in the middle - crumble topping above.

First - always read the recipe from start to finish to know what to expect and in what order to do things..

INGREDIENTS:

TOFFEE’D RHUBARB SAUCY STUFF:

2.5oz sugar

1.5oz butter

2 tablespoons cream or half and half or half half and half and half cream – ha ha, sorry I couldn’t resist that :)

9oz rhubarb – cut into small slices/chunks

CRUMBLE PART:

3oz white unbleached flour

2 oz butter - cold (I always use salted as I like that flavor)

2oz sugar

If you’d like you can add 2oz flaked almonds to the crumble after you’ve made it but I didn’t have any so I didn’t add it in.

CAKE:

All ingredients should be at room temperature to make the going that much easier – the eggs assimilate into the creamed butter and sugar so much better when it’s all at room temperature – and I’m talking about room temperature in say NY as here in Maine it’s still in the upper 50’s lower 60’s – so maybe 68F or so.

4oz butter

4oz sugar

4oz flour plus 1 teaspoon of baking powder sifted together.

3 medium sized eggs whisked together

2 teaspoons vanilla or 1 teaspoon vanilla and 1 teaspoon almond extract/essence – I like the latter – almond is a good foil to rhubarb.

METHOD:

Start with the rhubarb sauce which takes a while to make and then cool down.

1. Melt butter, sugar and cream together gently in a heavy bottomed pan and let it bubble a bit but don’t let it catch.

2. Add in the rhubarb and let it coat and cook gently – the juices will flow from the rhubarb but keep cooking and let a lot of the water evaporate until it thickens back up – stir constantly as it gets to a point where it starts to catch on the bottom of the pan – at that point you are probably done – let it cool completely.

Set your oven to 350F

Crumble part:
1. Mix flour and sugar together in a bowl.

2. Cut the butter (which should be cold for this purpose) into it in small pieces and rub into the dry mix either with your hands using your fingertips to rub the butter in or you can do very quickly in a food processor - until you get a nice crumbly mix - here's a video to help if you haven't done this before - thanks Baking Mad!

3. If you are using the almonds add them in after you’d done you’re crumbling.

4. Set aside until needed.

Cake part:
1. Cream butter and sugar together until light and fluffy.

2. Slowly add the eggs bit by bit and beat in between additions – near the end of adding all the eggs this my curdle – that’s OK in this cake.

3. Add the dry ingredients in in three goes and mix well but with a light hand.

Look at how spectacularly yellow my cake batter is from the divine eggs at Farmetta Farm!!

Now we assemble the cake:
1. Put cake batter into the bottom of a cake pan with a removable base that has been buttered and floured – I always us my 6” one because I love small tall cakes but you could also do this in an 8” pan but your baking time might be shorter. Make a bit of a well in the centre and..

2. Pour the nice and thick cold rhubarb toffee sauce atop and spread evenly and not quite to the sides if you can manage that - you can see I couldn't !!

3. Sprinkle the crumble evenly over the top.

4. Bob into your oven and bake for about 40 – 50 minutes until a toothpick comes out clean – although do bear in mind you have sauce in there so if there’s anything sticky and pink that’ll be the rhubarb goo – so clean of yellow batter.

5. Remove from oven when ready and allow to cool in the pan.

6. Remove genteely from the pan.

7. Yuhoo – this is a lovely cake – the cake is spongey – the rhubarb is just right and just enough and the crumble is delicious! You can have it with heavy/double cream whipped or with a nice pouring custard – YUMMMMMMMM!!!!!!

Do be aware so you don't think you haven't cooked your cake properly this is one of those cakes that sinks a little in the middle when it cools!

Here are some more interesting facts about rhubarb - we do all know the leaves are TOXIC right - so no ingesting of those nasty leaves - throw them away where children and pets can't get to them!

 Now here's a picture of the robin I wrote about a couple of weeks ago who has nested right outside our back door under a small roof to keep her eggs nice and dry. Her babies have hatched and are safe and sound - here's Mum feeding the babies their delicious worms - sorry the picture is blurry - I have to take the photo from a distance through a window so as not to scare Mum away!!

Happy Baking - let me know how it goes and feel free to post pics on my Facebook page when you have baked this yummy cake.

HAPPY BAKING!!

This recipe is part of the The Great British Rhubarb Recipe Round Up at Lavender and Lovage and The Farmersgirl Kitchen