Growing up we always had a huge garden and that garden always had a growing rhubarb bush. I never appreciated the rhubarb bush. Me and my sister would always have to pick a bunch for canning and the rhubarb jam or whatever it was that my dad made was always super sugary and never tasted very good. As we became older it became more of a joke to eat the tart stalks. And as an adult my dad would always offer me a good bundle but I always thought of them as a weed. I’m allergic to strawberries so making a rhubarb pie was never a high priority of mine.
I just never jumped on the rhubarb bandwagon until a few days ago. Instagram user Vibrantandpure made a rhubarb cheesecake brownie with rose water. I wanted to make the cheesecake brownie but Mr Porcupine thought it was a bit complex and couldn’t decide if the flavors would go together. So we went for something simpler rhubarb and almond. The rhubarb lattice was what originally caught my eye and I was for sure going to make that part. I really like making pretty and cute things.
To make this rhubarb almond tart you’ll need:
Puff Pastry– mine measured 12x 12 in. A sheet of premade puff pastry would work too.
For the frangipane filling:
2 Tbls butter
3/4 cups almond meal
3/4 cups brown sugar
1/2 tsp almond extract
Punch of salt.
Rhubarb lattice top:
5 long rhubarb stalks
1 cup water
1/2 cup granulated sugar
To prepare the rhubarb lattice slice the rhubarb length wise with a mandolin slicer or to the thickness of 1/16inch.
I tested my lattice pattern before cooking the rhubarb slices. I wanted to make sure I cooked the pieces I was planning on using. I also used this time to even my edges.
Add the sugar and water to a pot and bring to a boil. Add a few slices of rhubarb and cook for 30 seconds. The rhubarb will be like undercooked pasta. Remove the rhubarb and place on a paper towel to dry.
Instagram user NorthDixieKitchen has a cute video on how to do your rhubarb weave. Set the rhubarb weave aside and work on your frangipane filling.
A frangipane filling is an almond pastry cream perfect for tarts and other pastries. Usually there is rum in the mixture but we don’t have rum in the house. So no rum in the filling.
In a small sauce pot over medium heat melt the butter and cook until brown. Mix together the almond meal, egg, sugar,almond extract and the brown butter. Transfer your filling to your puff pastry sheet. Bake for 20 minutes at 350F. At this point I took mine out and placed my rhubarb lattice on top. Pressed in a bit and baked it again for another 5-7 minutes. I’m sure it would be just fine if you waited till the puff pastry and filling were done baking to place you rhubarb lattice on top.
Let cool for an hour before enjoying.
The color of this rhubarb tart is so bright and vivid I’m sure this dessert would wow anyone. 🙂
Vacation starts soon. And we are counting down the hours. I’ve got us almost all packed, the house is clean and the puppy sitter is all set to watch our babies. We are excited!