This recipe was adapted from a special little cookbook I ordered when I was going through my "I hate Arizona in the Summertime" phase, and was looking for a place to move to with cooler summer weather . . . Portland, Maine or Portland, Oregon! I finally decided Arizona wasn't all that bad. Oregon is sitting on a fault line, and Maine is just too darn cold!I popped my Rhubarb Pastry in the toaster oven to save energy and keep the house cooler.
RHUBARB PASTRY ~ adapted from Oregon Sampler: Resorts & Recipes
3 cups of fresh rhubarb
3 tablespoons butter
5 tablespoons flour
1 1/2 cups pure cane sugar
1 1/4 cups heavy cream
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3/4 cup salted butter
1 1/2 tablespoons sugar
1 extra large egg yolk
1/8 teaspoon sea salt
3/4 teaspoon vanilla
- Preparing Cookie Crust
Pat Cookie Crust into a 10.5-inch tart pan.
* * * * * * * *
- Spread rhubarb evenly over the crust.
- Combine remaining filling ingredients and pour over rhubarb.
- Bake at 350 degrees for 1 hour or until set.
I love combining fruit with custard! The presentation is beautiful and the flavors pop!
Our granddaughter, Matty said, "This dessert is delicious! I could eat it everyday!"
This weekend Will has to fly out on Sunday for business. Our son Ben and his family will be visiting, and helping me with the irrigation while Will is gone. The Santa Rosa Plums are ripe and this recipe will make the perfect "thank you" dessert!
If you're counting calories, you can skip the cookie crust. Butter up some individual ramekins, or butter a 10 1/2- inch tart pan and bake the fruit and custard, just like my recipe for Peach Clafoutis!
Be sure to enjoy all the fresh seasonal fruits and veggies available this time of year!
It's Summertime . . . Over at Julie's!!!