RHUBARB FLAN
Provided by Nancy Harmon Jenkins
Categories dinner, dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Roll out pastry and use it to line a 10-inch fluted tart pan (the kind with a removable bottom). Cover pastry with foil or parchment paper and weigh down with dried beans, to keep it from shrinking during cooking. Bake in oven 20 minutes or until edges of pastry start to brown.
- As pastry cooks, make filling. Trim and wash rhubarb and cut into 2-inch lengths. Put in a saucepan with geranium leaves, if desired, orange juice and the half-cup of sugar. Bring to boil and simmer, uncovered, about 10 minutes, stirring occasionally, or until rhubarb is thoroughly softened. Taste and add more sugar if necessary. Remove from heat and set aside to cool.
- Beat whole eggs and the yolks with remaining sugar until thick and pale yellow. Beat in orange rind and cheese curd.
- Set aside about 1/4 cup of rhubarb. Fold remaining rhubarb into curd mixture and pour into the pastry case. Use reserved rhubarb to swirl in a pattern over the top of the tart. Arrange slivered almonds on top. Bake 35 to 40 minutes; remove to cool to room temperature before serving. Tart will be slightly runny when it comes out of the oven but will firm a little as it cools. But it should not be tough and custardy.
- Serve with dollops of creme fraiche.
RHUBARB TART
Steps:
- Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;
RHUBARB TART
Categories Food Processor Fruit Dessert Bake Valentine's Day Mother's Day Summer Rhubarb Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- For crust:
- Mix flour and salt in processor. Add butter and cut in, using off/on turns, until mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend. Add 2 tablespoons water and process just until moist clumps form. If dough is dry, add more water by teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling.)
- Preheat oven to 350°F. Roll out dough disk on floured surface 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating double-thick sides. Freeze tart crust 15 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until crust is golden brown, piercing with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam is set, about 5 minutes more. Transfer pan to rack and cool.
- For filling:
- Combine sugar and water in heavy large skillet over low heat. Stir until sugar dissolves. Add lemon peel and cinnamon stick. Increase heat and bring to boil. Add rhubarb and bring to boil. Reduce heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely.
- Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust. Strain cooking liquid into heavy small saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool syrup completely. Spoon syrup over rhubarb. (Can be prepared 6 hours ahead. Let stand at room temperature.)
RHUBARB CREAM TART
You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Butter spingform pan, 9x3 inches, or 9-inch square pan. Mix 1 1/2 cups flour and the brown sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Reserve 1/2 cup mixture for topping. Press remaining mixture on bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until golden brown and set.
- Beat eggs with electric mixer on high speed 1 minute until lemon colored. Beat in sugar, 2 tablespoons flour, the salt and half-and-half. Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb. Add hazelnuts to reserved crumbly mixture; sprinkle over top.
- Bake 40 to 45 minutes or until set and knife inserted in center comes out clean. Cool at least 2 hours before serving. Run metal spatula along side of tart to loosen; remove side of pan. Store covered in refrigerator.
Nutrition Facts : Calories 415, Carbohydrate 60 g, Cholesterol 60 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg
RHUBARB-FLAN TARTS
This is a riff on Jean-Georges's grandmother's rhubarb tart. It's not her recipe for the pastry or the streusel, but the notion of macerating the rhubarb before baking and adding the flan came from her. Mustard may not be a traditional ingredient for desserts, but it adds a definite edge to the jam and it's my nod to Alsace, from where Jean-Georges hails. You'll have leftover jam. Try pairing it with cheese or with a sizzling steak.
Yield serves 8
Number Of Ingredients 20
Steps:
- Tie the cinnamon, clove, mace, and mustard seeds in a few layers of cheesecloth. Put the spice sachet in a saucepan with the wine and vinegar and bring to a boil over medium heat. Add the rhubarb, bring to a simmer, and simmer for 5 minutes. Remove from the heat and let cool to room temperature.
- Drain to get rid of the excess liquid. Remove the spice sachet and puree the rhubarb in a food processor.
- Set up an ice bath in a large bowl.
- Bring the rhubarb back to a simmer. Mix the sugar and xanthan gum and whisk in, a few grains at a time (you don't want the xanthan gum to clump). Scrape out into a medium bowl and set into the ice bath, stirring often to chill down quickly. Once cool, refrigerate until ready to serve or for up to 1 week.
- Peel the rhubarb and cut into tiny dice. Toss it with the sugar and macerate for at least 2 hours.
- Set up an ice bath in a large bowl.
- Put the cream and vanilla seeds (rinse, dry, and save the pod for another use) in a small saucepan and heat to just below a simmer.
- Whisk the sugar and cornstarch together.
- In a separate bowl, whisk the egg until smooth; gradually whisk in the dry ingredients, beating until smooth.
- Slowly add half the warm cream to the egg mixture and whisk for about 1 minute to temper it. Off of the heat, scrape the egg mixture into the pan and mix well with an immersion blender. Strain into a small bowl and set into the ice bath to chill down quickly, stirring often. Refrigerate until ready to use or for up to 1 day.
- Roll half the dough 1/16 inch thick on a lightly floured work surface. Transfer to a Silpat- or parchment-lined baking sheet and chill for 30 minutes. Cut out eight 2 1/4 x 4-inch rectangles and line eight 3/4 x 3 1/4-inch tart molds with the dough (or cut 3 1/2-inch circles and line 2 1/4-inch tart rings). Place them on the baking sheet and chill for 30 minutes.
- Heat the oven to 375°F or 350°F on convection.
- Strain the rhubarb filling and fill the tart shells to overflowing. Bake until the rhubarb is starting to brown, about 20 minutes.
- Reduce the oven temperature to 325°F (300°F if you're using convection).
- Pour some of the flan into each tart and top each with a generous amount of the graham streusel. Bake until the streusel is browned and the filling is bubbling, about 20 minutes.
- Let cool for at least a few minutes before unmolding. You can serve the tarts warm or at room temperature.
- Spoon some mustard-rhubarb jam onto dessert plates and spread it with the back of a spoon. Dust the tarts with confectioners' sugar, set them on the jam, and serve.
- Try making this as a single large tart in a 9-inch tart pan. You could doctor some good all-fruit jam from the grocery store with crushed mustard seeds instead of making the jam.
RHUBARB CUSTARD TART
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy custard and tart rhubarb stalks get baked in.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
- Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
- Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
- Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
- In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
- Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.
FRESH RHUBARB PIE
Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g
RHUBARB PIE
Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
- In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
- Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
- Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.
Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g
More about "rhubarb flan recipes"
7 RHUBARB RECIPES THAT GO BEYOND BORING PIE - RURAL …
From ruralsprout.com
Estimated Reading Time 8 mins
- Rhubarb Salsa. I honestly didn’t know what to expect with this recipe. Rhubarb salsa? But as an avid chip and salsa lover, I knew I had to give it a try.
- Skillet Rhubarb Crisp. Look, pie is great and all, but you’ve got to love the crunchy topping of a good crisp made with sweet fruit. And rhubarb is an excellent candidate for a fruit crisp.
- Rhubarb and Greek Yogurt Popsicles. Oh my goodness, these were delicious and so easy to make. I immediately ate both of the popsicles in the photograph as soon as I finished taking pictures of them.
- Roasted Rhubarb. It seems as though rhubarb gets lumped into the dessert category all too often. I wanted to take this vegetable out of fruit territory and create something savory with it.
- Rhubarb Chutney. This chutney is beyond incredible. It’s warm and spicy flavors pair so well with the tartness of the rhubarb. The acidity of the apple cider vinegar gives it a little extra bite, and altogether it blends into a chutney that is excellent served hot or cold.
- Rhubarb Lemonade. This recipe completely took me by surprise. Pink lemonade is pink lemonade, right? Wrong. I am never going back to boring old regular pink lemonade.
- Barb’s Rhubarb Custard Pie. This recipe is rather special, as it was my mother’s recipe. Mom kind of ruined rhubarb pie for us as a family. No matter who served it, rhubarb pie anywhere else was never as good as mom’s.
EASY RHUBARB TART RECIPE - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
Ratings 10Calories 448 per servingCategory Dessert
- Make the shortcrust pastry by putting the fats, flour and ground almonds in a food processor and processing until it resembles fine breadcrumbs.
RHUBARB FLAN - MSN.COM
From msn.com
Author Cityline
RHUBARB PIE RECIPE FROM GRANDMA - THESE OLD COOKBOOKS
From theseoldcookbooks.com
RHUBARB DESSERTS | BETTER HOMES & GARDENS
From bhg.com
TOP 10 RHUBARB RECIPES | TASTE OF HOME
RHUBARB TARTS | THRIFTY FOODS RECIPES
From thriftyfoods.com
THE 35 BEST RHUBARB RECIPES FOR SPRING | CHATELAINE
From chatelaine.com
RHUBARB FRANGIPANE TART RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
RHUBARB RECIPES | JAMIE OLIVER
From jamieoliver.com
RHUBARB AND CUSTARD TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
50 SWEET AND TART RHUBARB DESSERT RECIPES I TASTE OF HOME
From tasteofhome.com
THE BEST SWEET AND SAVORY RHUBARB RECIPES | MARTHA …
From marthastewart.com
RHUBARB CUSTARD PIE — SCRATCH PANTRY
From scratchpantry.com
EASY OLD-FASHIONED RHUBARB CAKE RECIPE • THE FRESH COOKY
From thefreshcooky.com
OLD FASIONED RHUBARB LOAF TO USE UP ALL YOU GROW IN YOUR GARDEN
From noshingwiththenolands.com
22 SWEET AND SAVORY RHUBARB RECIPES | COOKING LIGHT
From cookinglight.com
RHUBARB PIE RECIPE - HOW TO MAKE A CLASSIC RHUBARB PIE
From thepioneerwoman.com
EASY ROASTED RHUBARB RECIPE - THE SPRUCE EATS
From thespruceeats.com
25+ RHUBARB RECIPES | MYRECIPES
From myrecipes.com
TOP 8 RHUBARB RECIPES - THE SPRUCE EATS
From thespruceeats.com
OLD-FASHIONED RHUBARB PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MY FAVORITE RHUBARB RECIPES - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
EASY STRAIGHT-UP RHUBARB PIE RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
SIMPLE RHUBARB TART - IZY HOSSACK - TOP WITH CINNAMON
From topwithcinnamon.com
12+ RHUBARB CANNING RECIPES
From practicalselfreliance.com
RHUBARB TART WITH LEMON, CARDAMOM & VANILLA | FEASTING AT HOME
From feastingathome.com
RHUBARB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RHUBARB CUSTARD PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TOP 10 RHUBARB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST RHUBARB RECIPES TO TRY BEFORE SUMMER - CROSBY'S MOLASSES
From crosbys.com
RHUBARB AND VANILLA FLAN RECIPE | EAT SMARTER USA
From eatsmarter.com
GROWN-UP RHUBARB PIE RECIPE | SAVEUR
From saveur.com
RHUBARB PIE RECIPES | ALLRECIPES
From allrecipes.com
RHUBARB PIE RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: RHUBARB COBBLER OFFERS A GREAT BALANCE OF TART AND SWEET ...
From dailynews.com
EASY RHUBARB RECIPES - OLIVEMAGAZINE
From olivemagazine.com
31 BEST RHUBARB RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
STRAWBERRY-RHUBARB GALETTES | KING ARTHUR BAKING
From kingarthurbaking.com
THE 10 BEST RHUBARB RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search