Rhubarb Tart With Brown Butter Streusel Recipes

BROWN BUTTER RHUBARB STREUSEL TART

Steps:

• 24 hours before you plan on assembling the tart, trim the rhubarb, removing any stringy parts with a vegetable peeler. Cut it so that it fits longways in a 9" x 13" pan. Place in the baking tray, sprinkle with sugar, and drizzle with the grenadine. Cover the pan with plastic wrap and place in the fridge to cure for 24 hours, tossing every 8 hours or so. Remove from the pan and drain on paper towels.
• In a medium bowl sift together the flour, first measure of icing sugar and almond meal.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 3-4 minutes, until the butter is pale and the consistency of mayonnaise. Add the second measure of icing sugar, and mix for 1 minute, scraping down the bowl part way through. Add the vanilla and mix until incorporated.
• Add the dry ingredients and mix until just combined. Add the eggs, and mix until incorporated.
• Scrape the dough out onto a lightly floured surface, and use the heel of your hand to smear the dough against the work surface, until it is homogenous and smooth. Shape into a rectangle, wrap tightly in plastic wrap, and rest in the fridge overnight.
• In a medium bowl, sift together the flour, almond meal and sugar, and toss to combine. Add the butter, and toss to combine. Using your fingertips, rub the butter into the mixture until just combined. Transfer to a container or bag, and allow to rest in the fridge for 20 minutes. Meanwhile, preheat the oven to 325˚f / 160˚c.
• Spread the streusel evenly over a baking tray. Bake for 12 minutes, mixing well with a spatula every 4 minutes. Remove from the oven and allow to cool. Break into smaller pieces using your fingers, crumbling some pieces and leaving others slightly larger. Transfer to an airtight container until ready to use.
• In a large saucepan, melt the butter. Begin whisking as soon as it is melted. Continue to whisk until the butter begins to boil. Boil over medium high heat, whisking occasionally, for approximately 5 minutes, or until caramel coloured. Strain through a cheesecloth into a container. Discard the sediment. Weigh out 165g.
• Do this process while the tart shell is blind baking.
• Whisk the almond flour and flour in a bowl to eliminate any lumps.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar. Mix on medium high for 2-3 minutes, or until pale and thick. Lower the mixer speed to low, and slowly add the milk and cream, mixing until incorporated. Add the dry ingredients and mix until combined. Drizzle in the brown butter, and mix briefly until homogenous.
• Preheat the oven to 350˚f / 180˚c. Line a quarter sheet pan with parchment paper, and spray with cooking spray.
• Roll out the dough between two pieces of parchment paper, until is is slightly larger than your pan. Remove the top sheet of parchment and lower the dough into the pan. Press it gently against the sides, ensuring there are no thick spots. Remove the top sheet of parchment. Repair any cracks or holes, then trim the dough so that it is flush with the edge of the tin.
• Line the pan with a sheet of crumpled parchment paper, then fill to the brim with rice, ensuring that it is pressing against the sides and corners. Bake for 15 minutes, until the dough is set and beginning to go golden, then remove the rice and parchment and bake for a further 15 minutes, or until golden brown. Remove from the oven and cool completely.
• Once the tart shell is totally cool, spread half of the brown butter filling on the bottom of the tart, ensuring that is it smooth by using an offset spatula. Arrange the rhubarb, rounded side up on top of the filling, ensuring that there are no gaps between pieces and it fits snugly. Use an off-cut to patch any pieces not quite long enough.
• Top with the remainder of the brown butter filling, using an offset spatula to fill in any gaps. It may not necessarily be completely covered.
• Bake for 40 minutes,then rotate the pan, reduce the oven temperature to 325˚f / 180˚c, and bake for a further 10 to 15 minutes, or until the filling is set and golden.
• Place on a rack and allow to cool completely. Once cool, lift out of the pan and cut into 12 pieces, trimming the edges if desired. Top each piece with the streusel and dust lightly with icing sugar.

RHUBARB TART WITH BROWN BUTTER STREUSEL

Steps:

• Prepare a 10-inch tart pan with removable sides.
• To make the crust: blend flour, sugar and salt in a food processor for 5 seconds using on/off turns.
• Add in the cold butter and process until the texture of coarse meal.
• Add in the egg yolk and 3 tablespoons whipping cream; blend until moist clumps form, adding in more cream if the dough seems too dry.
• Gather dough into a ball.
• Press enough dough into the tart pan with the removable bottom to make a 1/4-inch thick crust.
• Pierce crust all over with a fork.
• Place in the refrigerator and chill for two hours (this can be made up to a day ahead, covered and refrigerated).
• For the streusel: (this can also be made a day ahead along with the crust) cook butter in a large skillet over medium heat until golden, stirring often (about 5 minutes).
• Remove from heat.
• Mix in almonds, sugar and cinnamon.
• Add in flour and stir until moist clumps form; cool completely, bring down to room temperature and refrigerate if you are making this a day ahead.
• If you are making this a day ahead, cover and refrigerate.
• For the filling: set oven to 375 degrees.
• In a bowl toss the rhurbarb, flour, sugar and lemon zest.
• Let stand for about 15 minutes, stirring occasionally, or until the filling looks moist.
• Bake the chilled crust until golden brown about 20 minutes (pressing down with a fork if the crust starts to bubble up).
• Remove from oven and reduce temperature to 350 degrees.
• Spoon the rhurbarb filling into the warmed crust.
• Crumble the streusel over the filling.
• Bake for about 50-60 minutes, or until the streusel is crisp and brown and the filling is bubbly.
• Cool tart on a rack for 30 minutes.
• Serve warm or at room temperature.
• Delicious!

RHUBARB STREUSEL PIE

Steps:

• Make the pâté brisée
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
• Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and crimp the edge decoratively. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 3 to 5 minutes more, or until it is pale golden.
• Make the filling:
• In a large bowl stir together the sugar, the tapioca, a pinch of salt, the vanilla, the rhubarb, and the butter until the mixture is combined well and let the filling stand, stirring occasionally, for 15 minutes.
• Make the streusel topping:
• In a large bowl stir together the brown sugar, the flour, the butter, the cinnamon, the walnuts, and a pinch of salt and blend the mixture until it resembles coarse meal.
• Spoon the filling into the shell, sprinkle the streusel topping around the outer 2 inches of the filling, leaving the center exposed, and brush the edge of the shell with some of the egg wash. Bake the pie on a baking sheet in the lower third of a preheated 450°F. oven for 15 minutes, reduce the heat to 350°F., and bake the pie for 50 minutes to 1 hour more, or until the filling is bubbling and the rhubarb is tender. Brush the exposed (center) portion of the filling with the jelly and let the pie cool on a rack for 2 hours.

STREUSEL RHUBARB DESSERT

Steps:

• In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges., Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.

GERMAN RHUBARB STREUSEL CAKE

Steps:

• Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
• Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
• Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.