It doesn't take much to make rhubarb shine - just some butter, sugar, and a buttery, flaky tart crust.
2 C white whole wheat flour
1/2 C butter
1/2 C cold water
Use a pastry cutter to blend the butter into the flour. Add the cold water and mix lightly until it forms a ball. Roll the dough out and lay into a tart pan. I had a little bit of extra dough, so I reserved it to make a rough lattice and a couple of cute hearts!
4 C sliced rhubarb
1 C organic raw sugar
2 T butter, thinly sliced
2 T white whole wheat flour
Mix together the rhubarb, raw sugar, and flour. Spoon the rhubarb into the tart crust and dot with butter. Bake at 425 for 15 minutes. Reduce the heat to 350 and bake for another 45 minutes. Let cool.
Serve with a strong coffee or a chilled sparkling wine.