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. Continue reading