This entire Rhubarb Cream Tart entails no baking. I was excited to find it in my files from many years ago. I came up with this when I first started writing about desserts. I love rhubarb as does my husband and when coupled with a strawberry sauce, it is the perfect summer delight.
The only caveat with rhubarb is the leaves are poisonous if eaten because of the oxalic acid. However, this has been disputed recently but I don’t intend to test it. Most rhubarb I have seen in stores have the leaves cut off to avoid any possible problems. If not, just cut them off and throw them away.
The crust is made from purchased vanilla wafers and is simply pressed onto the sides and bottom of the pan.
Fresh or frozen rhubarb can be used for the Rhubarb Cream Tart which makes it ideal for year round enjoyment.
I think I like this so much because of its simplicity and the tartness of the rhubarb is tamed by just a bit of whipped cream to smooth it out. There is a delightful tang to it which is why I avoided any decoration on top.
Crust12 ounces vanilla wafers (340 grams)
1/4 cup powdered sugar (35 grams or about 1 1/4 ounces)
1 teaspoon vanilla
10 tablespoons butter, melted (2/3 cup, 140 grams or 5 ounces)
Spray a 9×3 inch round cheesecake or springform mold with vegetable spray.
Break the cookies up and place them in the bowl of a food processor. Process until they are fine crumbs.
Add the powdered sugar and process briefly to mix.
Remove the crumbs to a large bowl and mix the butter in with a fork until all the crumbs are completely coated.
Press about 2/3 of the crumbs onto the sides of the pan about 2 inches up. Press the remaining crumbs on the bottom of the pan. Refrigerate while you finish the tart.
Wipe out the bowl of the processor with a paper towel before continuing.
Rhubarb Cream Filling6 cups fresh rhubarb*
1/4 cup water
1 1/2 cups sugar (300 grams or 10 1/2 ounces)
1/4 cup cold water
4 1/2 teaspoons gelatin
1 cup heavy cream
*I used about 2 1/4 pounds to get the 6 cups by the time I trimmed the top and ends. Also, if fresh rhubarb is not available, frozen is fine. Use it straight from the frozen state. Do not thaw.
Wash the rhubarb stalks and cut them into about 3/4″ pieces. If the stalks are fat, cut them in half lengthwise first.
Place the rhubarb and 1/4 cup water in a saucepan with a tight fitting lid. Place over low heat until the rhubarb starts releasing its liquid, stirring often. When there is a bit of visible liquid, add the sugar, stir well, cover and place over low heat until the sugar dissolves. Raise the heat to medium and bring to a low boil keeping the lid on.
Cook until the rhubarb is very tender. Remove from the heat and cool to lukewarm.
Add the gelatin to 1/4 cup cold water, stirring well. Set aside.
When the rhubarb is cooled, place it in the bowl of the processor. Process until smooth. Heat the gelatin in the microwave for about 20 seconds to liquefy. Add to processor and process briefly. Cool completely.
Beat the cream until soft peaks form. Do not overbeat. Fold into the rhubarb and pour it into the prepared shell.
Refrigerate until set. I leave mine in the refrigerator overnight.
To release the tart. warm the removable rim of the pan with a hair blower set on high heat held about 1/4 inch from the tin. Circle the entire tin.
Place it on top of a fat can and gently pull down the sides. If it doesn’t release, re-warm the edge. Do not overheat or you can melt the sides of the tart.
To move the tart, release the bottom with a metal spatula. Place two pancake turners, one on each side of the tart and lift it onto the serving plate. Or, if it is loose enough, just slide it off the bottom onto a serving plate.
To make ahead, freeze, well wrapped in the pan, for up to a month. To use, thaw overnight in the refrigerator.
2 cups sliced strawberries
1/4 to 1/3 cup sugar, or to taste
1/2 teaspoon cornstarch or potato starch, optional
Combine all together in a mixing bowl about 1 hour before serving. Let rest at room temperature.
If you want to thicken the sauce, add the cornstarch to the sugar, mixing well. Add to the strawberries and place over medium heat. Bring to a boil and boil for one or two minutes until thickened somewhat. Cool before using.
To Serve: Cut the tart and serve with the Strawberry Sauce.
Yield: 10 to 12 servings, unless you are cutting it for me!
Cookie Book Update. This Creme de Menthe Pattie has got to be one of my favorites so far. A chocolate cookie is topped with a very simple to make peppermint patty and finished with a chocolate glaze that sets firmly so it doesn’t melt in your hands. Can’t wait to share.