Summer cakes and tarts are some of my favourite sweets, I love the fruity combinations, sweet and sour and I try to fool myself they are healthier and have fewer calories (which is true, if you do not finish an entire tray by yourself). My grandmother used to make rhubarb cakes and tarts in season, so this recipe brings back many memories.
Enjoy!
Ingredients
For crust:
- 1 cup unsalted butter, softened (2 sticks)
- 1/2 tsp rosewater
- 2/3 cup confectioner’s sugar (70 g)
- 2 cups all-purpose flour (250 g)
- 3/4 tsp flaky sea salt
- non stick cooking spray or butter for greasing
- powdered sugar for dusting (optional)
For filling:
- 4 cups rhubarb, sliced 1/4″ thick (about 8 stalks)
- 1/3 cup honey
- 2/3 cup brown sugar
- 1/4 cup grand marnier
- 1 Tbsp orange zest
- 1 tsp vanilla extract
- 1/8 tsp of sea salt
- 3 tsp corn starch
Preparation:
Heat oven to 350°F.
Make crust:
Combine flour and salt in a bowl, set aside. In the bowl of a stand mixer fitted with the paddle attachment mix the butter, rosewater, and confectioners sugar on medium until combined (start on low so sugar doesn’t fly everywhere!). Add in the flour and mix until a crumbly dough forms.
Grease a pie tin or tart pan with non-stick cooking spray or butter. Reserve 1/4 of the dough, and press the rest of the dough evenly into the pan with your fingers. The extra dough can be used to patch thin places or baked as cookies! Cover and chill for at least half an hour (can be made up to one day ahead).
Make filling:
While the crust chills, combine the rhubarb, honey, brown sugar, Grand Marnier, vanilla extract, and sea salt in a medium sauce pan over medium high heat for 5 minutes or until the rhubarb releases it’s juices. Reduce to med-low and simmer for about ten minutes or until the rhubarb starts to break down. In a small bowl whisk the cornstarch with 3 teaspoons of the liquid from the rhubarb. Return this to mixture to the pot and continue to cook for another five minutes to thicken.
Bake:
Prick bottom of crust all over with the tines of a fork. Bake on the middle rack for 10-15 minutes or until just turning golden brown. Pour filling into crust and bake for another ten minutes. Cool completely on a rack, dust with powdered sugar, and serve (preferably with some freshly whipped cream & a cup of tea!)
Recipe and photos by beth evelyn of local milk for designlovefest
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