This recipe is ideal for those who like their desserts to pack a punch.
The Rhubarb Tart is a true summer stalwart in Ireland. With only a few weeks left before Fall now is the best time to try out this classic Irish family favorite. Sweetooths beware, the rhubarb packs a tarty punch so be sure to offset this with plenty of sugar!
Laughter is brightest where food is best! ~ Irish Proverb
- 8 ounces (225g) butter
- 15 ounces (420g) caster sugar
- 2 eggs, beaten
- 12 ounces (300g) white flour
- 2lbs (900g) red rhubarb. Sliced to approx. 1/2 inch thick.
- 2 cloves
- Egg wash-made with one beaten egg and a dash of milk
- You will also need: A cake tin: 7 x 12 x 1 inches (18 x 30 x 2.5 cm)
- Cream together the butter and 2ozs (50g) caster sugar. You can do this by hand or in a food mixer.
- Add the eggs and continue mixing for a few minutes.
- Reduce speed and fold in the flour.
- Turn out the mixture onto a piece of floured greaseproof paper and flatten into a round wrap.
- Chill for at least two hours.
Filling (This is the good bit!)
- Preheat the oven to 180C/350F.
- Line the cake tin with greaseproof paper.
- Roll out the pastry approx 1/8-inch (3mm) thick, and use about 2/3 of it to line the tin.
- Place the sliced rhubarb into the tart, sprinkle with 13ozs (370g) sugar and add the cloves.
- Cover the tart with the remaining pastry, seal the edges and puncture several times with a fork.
- Brush with egg wash and bake in the preheated oven until the rhubarb is tender, approx. 45 minutes – one hour.
Serve with a nice big dollop of freshly whipped cream, hot custard or vanilla ice-cream.