Skip to main content

Rhubarb-Ricotta Tart


And my rhubarb crush continues...yesterday I made a ricotta tart with rhubarb for breakfast. The boys were so excited!

Ingredients 

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.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur