The rhubarb this year is flavourful and juicy, ideal for a tart.
“This is a pie best made with fresh rhubarb. We use short crust pastry, but it would be good with a basic pie pastry as well. You could make one large tart or 12 individual ones. A dollop of whipped cream is always nice,” –Kaelin Whittaker, Awn Kitchen.
| 2 T | butter, melted |
| 1 c | brown sugar |
| 1 | egg |
| 1 T | cream |
| 2 T | flour |
| 2 c | rhubarb, chopped into 1cm cubes |
Whisk the butter, brown sugar, egg, cream and flour together. Place the 2 cups of rhubarb into the base of a baked pie shell, and cover with the sugar mixture. Bake in a preheated oven (425ºF) for 10 minutes, turn the oven down to 350ºF and bake for a further 20–25 minutes.
Makes 1 pie.
