And my rhubarb crush continues...yesterday I made a ricotta tart with rhubarb for breakfast. The boys were so excited!
For the Crust
- 1-1/2 C Bob's Red Mill Whole Wheat Pastry Flour*
- 1/2 C Bob's Red Mill Hazelnut Meal Flour
- 1/2 C softened butter
- 1/2 C organic powdered sugar
- 1/4 C olive oil
- 1 T cold water
- 2 pinches of fleur de sel
*I received complimentary bags of the whole wheat pastry flour and hazelnut meal flour from Bob's Red Mill for participating in the #BrunchWeek 2014 event coming up in May.
For the Filling
- 2 C whole milk ricotta
- 1 egg
- 1/4 C organic brown sugar + 1 T
- 1/4 C raw honey
- 1 t ground cinnamon
- 2 rhubarb stalks
Procedure
For the Crust
Mix the whole wheat pastry flour, hazelnut meal flour, sugar and salt; rub in the butter with olive oil until the mixture resembles coarse breadcrumbs. Stir in 1 tablespoon of water with a fork until the mixture forms a ball. Chill until firm. Roll out between two pieces of parchment paper. Press gently into the tart pan. Stick in the freezer while the oven heats. Bake for 25-30 minutes at 350, or until a light golden brown. Let cool completely.
For the Filling
Stir together all of the ingredients except for the rhubarb stalks. Cut the rhubarb stalks into radius-length of your tart pan. Slice them lengthwise into two of three pieces per stalk. Toss the stalks with 1 T of sugar. Spoon the ricotta mixture into the baked tart crust. Gently press the sugar-coated rhubarb into the top. Bake for 45 to 50 minutes - until the ricotta is set and the rhubarb is softened. Let cool for 10 minutes before slicing. This can be eaten warm or cold.
Mix the whole wheat pastry flour, hazelnut meal flour, sugar and salt; rub in the butter with olive oil until the mixture resembles coarse breadcrumbs. Stir in 1 tablespoon of water with a fork until the mixture forms a ball. Chill until firm. Roll out between two pieces of parchment paper. Press gently into the tart pan. Stick in the freezer while the oven heats. Bake for 25-30 minutes at 350, or until a light golden brown. Let cool completely.For the Filling
Stir together all of the ingredients except for the rhubarb stalks. Cut the rhubarb stalks into radius-length of your tart pan. Slice them lengthwise into two of three pieces per stalk. Toss the stalks with 1 T of sugar. Spoon the ricotta mixture into the baked tart crust. Gently press the sugar-coated rhubarb into the top. Bake for 45 to 50 minutes - until the ricotta is set and the rhubarb is softened. Let cool for 10 minutes before slicing. This can be eaten warm or cold.
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