- 1 pound rhubarb
- 1 cup blanched almonds
- 3/4 cups sugar
- 6 tablespoons butter
- 2 large eggs
- 1 teaspoon vanilla
In a food processor whirl nuts into a fine powder. To processor add sugar, butter, eggs and vanilla. Blend until well combined.
Rinse rhubarb, trim ends and cut stalks on the diagonal into 4 inch pieces. Put in a 10-12 inch frying pan and mix with 5 tablespoons sugar and 1/4 cup water. Let stand 10 minutes, then stir and set over medium heat. Cook rhubarb for 3 minutes on one side, then turn and cook 2 minutes more.
Pour almond mixture into pastry shell. With a fork lift rhubarb pieces from cooking liquid and arrrange in a pattern on filling. Save any remaining syrup to brush over the cooked tart.
Bake in a 350 degree oven until filling is golden brown and the center is firm to the touch, about 40-45 minutes.
Let cool at least 30 minutes before serving. I brushed the top of the hot tart with warmed. slightly thinned, strawberry preserves to finish it off.
A scoop of ice cream or whipped cream is a delicious addition.
The tart looks scrumptious, Cathy. Thanks for sharing it with us. Have a wonderful day.
Your tart is beautiful!
Love the idea of rhubarb and almond in a tart, looks absolutely scrumptious!!
Beautiful tart! Love your market.
You know, I have never cooked with rhubarb. Isn't that crazy? I really should do that this year. This tart would be a perfectly good place to start!
Cathy, this is a beautiful tart! I love rhubarb, but I don't cook with it often enough, as my hubby doesn't like it.
Thanks for shring this wonderful recipe!
I've always wanted to make something with rhubarb, this looks gorgeous!
Your tart is almost too pretty to eat! I haven't eaten Rhubarb for years. I need to try it again.
Cathy …your tart looks wonderful.
The rhubarb seems to be all gone here now…I should have frozen some!
L~xo
What a pretty pretty tart!Eye candy!
Love rhubarb and this tart looks delish! Some of my rhubarb reseeded about 6' away from the main plant, so I have wild plants popping up in a couple different places!! lol
Your Farmers Market sounds wonderful!! The bell goes off just like Wall Street…
What a beautiful and tasty-looking tart, Cathy! I just saw a similar recipe in the food section of our newspaper this week that I had cut out to try.
Love rhubarb — in any form — this tart looks wonderful!
Thanks to you all for stopping by. Rhubarb can be so tart, but glazing it in a sugar syrup brings out the sweetness and flavor. This recipe is also good with pears and apples.
Hi Foley – I think rhubarb is a beautiful plant. Lucky you.
Wow, it's such a beautiful design.
I just love this combination of flavors and an unusual use for rhubarb.
Can you believe that I haven't had rhubarb since I was a kid?! I do enjoy it though, and the thought of almonds with it sounds wonderful! I haven't made it to the Market yet; looks like I'm missing out on some wonderful goodies!
Oh my goodness, what a GORGEOUS tart! It looks delicious, but I don't want to dig in because it's so pretty!
This looks wonderful! I have been trying to prepare rhubarb in different ways this year. I have not thought of using it in a tart. I will have to give this a try!
What a lovely combination…looks amazing and delicious