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Recipes

Rhubarb Tart with Brown Butter Streusel

By Dede WilsonPhotography by Mark Thomas

5.0

(2)

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Recipe information

  • Yield

    8 to 10 Servings

Ingredients

CRUST

1

1/2 cups all purpose flour

3

tablespoons sugar

1

/4 teaspoon salt

1

/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1

large egg yolk

3 to 4

tablespoons chilled cream

STEUSEL

9

tablespoons unsalted butter, cut into 1/2-inch cubes

3

/4 cup sliced almonds

3

/4 cup (packed) golden brown sugar

1

teaspoon ground cinnamon

3

/4 cup all purpose flour

FILLING

5

cups 1/2-inch-thick slices rhubarb (from about 2 1/2 pounds)

1

1/4 cups sugar

1

/2 cup all purpose flour

1

teaspoon grated lemon peel

Need to make a substitution?

Preparation

  1. FOR CRUST

    Step 1

    Blend flour, sugar, and salt in processor 5 seconds. Using on/off turns, cut in butter until coarse meal forms. Add egg yolk and 3 tablespoons cream. Blend until moist clumps form, adding more cream if dough is dry. Gather dough into ball. Press enough dough into 10-inch-diameter tart pan with removable bottom to make 1/4-inch-thick crust. Pierce crust all over with fork. Chill at least 2 hours.

  2. FOR STREUSEL

    Step 2

    Cook butter in large skillet over medium heat until golden, stirring often, about 5 minutes. Remove from heat. Mix in almonds, sugar, and cinnamon. Add flour and stir until moist clumps form. Cool completely. DO AHEAD: Crust and streusel can be made 1 day ahead. Cover separately and chill.

  3. FOR FILLING

    Step 3

    Preheat oven to 375°F. Toss all ingredients in bowl to blend. Let stand until filling looks moist, stirring occasionally, about 15 minutes.

    Step 4

    Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes. Remove from oven. Reduce oven temperature to 350°F.

    Step 5

    Spoon filling into warm crust. Crumble streusel over. Bake until filling is bubbling and streusel is crisp and brown, about 1 hour. Cool tart on rack 30 minutes. Serve warm or at room temperature.

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