A side dish and dessert idea for your Easter gathering. The green beans are fancied up a little and rhubarb seems like a perfect spring treat.
Share
Rhubarb Pie or Tart
Rhubarb Pie or Tart
Cathy Kirkham
These tarts (or pie if you prefer) turn out very pretty. Serve with ice cream or whipped cream if you like.
Ingredients
Crumble Topping
- 1 chilled , unbaked pie shell or individual tart shells
- 1/2 c flour
- 1/2 c sugar
- 1/4 c melted butter
- 1/2 c chopped pecans or slivered almonds
Filling
- 4 c diced rhubarb
- 1 c sugar
- 1/3 c flour
- zest from 1 orange
- 1 c sour cream
- 1 tsp cinnamon or cardamom
Directions
Crumble Topping
Combine the flour, sugar, butter and nuts. Set aside.
Filling
Combine the rhubarb, sugar, flour, sour cream, orange zest, cinnamon or cardamom. Mix well.
Heat the oven to 450°F
Spoon into the chilled pie or tart shells. Top with the crumb topping. Place onto a cookie sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 35-40 minutes. Reduce the baking time if you are doing individual tarts.
Allow to cool. Serve with ice cream or whipped cream if desired.
