Wednesdays Unplugged – Rhubarb Custard Tart

“Mama’s little baby loves rhubarb, rhubarb, Beebopareebop Rhubarb Pie.” ~ Garrison Keillor

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!

We picked up grandkids from their last day of school last week and headed over to the opening day of the Pixar exhibit at the Science Museum. It was super fun… even more so because it wasn’t crowded yet!

RECIPE OF THE WEEK

I confess to being a rhubarb lover. We had a fabulous pie last weekend at a restaurant in St. Michael I will talk about on Sunday, but I had to share this rhubarb custard tart before rhubarb season is over… found the recipe at neighorhoodrootsmn.org. Another stop to make if you love rhubarb and ice cream as I do is Pumphouse Creamery at the 48th and Chicago strip in Minneapolis… they have fabulous fresh rhubarb ice cream!!

RHUBARB CUSTARD TART

  • 1 large egg
  • 3/4 cup sugar
  • 6 tablespoons butter, melted
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 stalks rhubarb, cut into 1/3 inch cubes
  • 1/2 cup sugar
  • 9-inch pie pan with crust (homemade or store bought), glazed with 1 egg yolk

Preheat oven to 400 degrees F, with rack positioned in lower third of oven.

Whisk together egg, 3/4 cup sugar, butter, flour, salt and pepper. Mix together rhubarb cubes and 1/2 cup sugar, leave sitting for about 5 minutes.

Spread rhubarb evenly over bottom of pie crust, going halfway up the side. You might not use all the rhubarb, that is ok.

Pour the egg mixture over the rhubarb. Don’t worry if it is uneven, it will even out when heated.

Bake for 10 minutes. Reduce temperature to 300 degrees and bake for 1 hour, until custard is light brown.

Let cool for at least 5 minutes. Serve hot or at room temperature, garnished with whipped cream if desired.

Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks

 

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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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