Rhubarb Tatin Recipes

RHUBARB TATIN

Steps:

• You'll need a large, heavy-based ovenproof frying pan (ours was 22cm), or a tatin pan. Using the pan as a guide, cut the rhubarb into batons to fill the pan - longer pieces look better than small pieces - then set aside.
• Heat oven to 220C/200C fan/ gas 7 and tip the sugar into the frying pan. Bubble until the sugar has dissolved and turns a shade or two darker. Add the star anise, then remove from the heat and lay the rhubarb in the pan, curved-side facing down. Dot with the butter and sprinkle over the lemon juice.
• Trim the pastry to a circle slightly larger than the pan and put it on top of the rhubarb, tucking it in around the edges. You can now chill for up to 24 hrs, or cook straight away.
• Bake for 15-20 mins until the pastry is golden and puffed and the caramel is bubbling around the edges. Put your serving plate over the pan and carefully flip it over (be wary of the hot juices). Serve in the middle of the table with ice cream piled on top, or cut into slices.

RHUBARB TATIN CAKE

Steps:

• For the rhubarb:
• Cut off the ends of your rhubarb. Cut the rhubarb into 2 ½ inch-long batons.
• Put the vanilla pod, sugar, lemon juice and 300ml water (just to cover the rhubarb) in a shallow pot and set over low heat. Once the sugar has dissolved, add the rhubarb batons and simmer for 5 mins. Remove from the heat and leave to cool in the syrup for 1 hour, at least, or up to a night. Note: This step is very important- if your rhubarb doesn't sit long enough in the syrup, it will be too sour. The rhubarb batons should be perfectly sweet and tender, but will still hold their shape.
• For the Cake:
• Pre-heat your oven to 350°F . Grease an 8-inch square cake pan and line bottom with parchment paper.
• Arrange the rhubarb batons horizontally and vertically in the bottom of the pan, to create a grid of 9 alternating squares of 6 or 7 strips each. Set aside.
• In a large bowl, beat the butter with granulated sugar and brown sugar until white and fluffy. Beat in the eggs, the sour cream, vanilla seeds and lemon zest.
• In a separate bowl, whisk together flour, baking powder, baking soda and salt. Stir the dry ingredients into the butter mixture, alternately with milk ( making 2 additions of flour mixture and 1 of milk).
• Scrape the batter over the rhubarb batons, smoothing the batter to the edges of the pan, if needed.
• Bake in the oven until a cake tester inserted in center comes out clean, about 40 minutes.
• Remove from the oven and let cool in the pan for about 10 minutes. Invert onto serving plate, and peel off the parchment paper very carefully. Let cool completely.

RHUBARB TARTE TATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Get out an oven-safe non-stick frying pan. Roll out the Puff Pastry (200 gram) until about 3mm (1/8 inch) thick and cut into a disc slightly bigger than the pan. You can skip this step if you have ready-rolled puff pastry and just cut the disc. Leave in the fridge until needed.
• Place the pan over a medium to high heat and add in the Rhubarb (6), Caster Sugar (125 gram), Unsalted Butter (2/3 cup), zest of the Orange (1) and Vanilla Bean Paste (1 teaspoon). Mix well. Cook for 10 minutes to reach a good caramelization but do not stir the rhubarb.
• After 10 minutes take off the heat and carefully cover the mixture with the prepared pastry. Tuck the sides in but be very careful not to burn your hands on the rhubarb toffee - it's hot! Prick the pastry with a fork several times as this will act as our steam release.
• Whisk Egg (1) and brush the top of the pastry, this will ensure a well-browned crust.
• Place into the oven and bake for 20 to 30 minutes, or until the pastry is perfectly cooked and the tarte has a good caramelization on the sides.
• Remove from the oven and rest for 2 minutes.
• Carefully invert the pan over a serving plate, letting the tarte drop gently. Serve immediately with a dollop of fresh Thickened Cream (200 gram) and Baby Basil (to taste).

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.;