When we were little, we always knew it was summer when Mom made the first Rhubarb Shortbread Crumble Tart of the season, with a buttery shortbread pastry crust, filled with slightly tart and slightly sweet rhubarb from the garden, and topped with a buttery oatmeal and vanilla crumble topping. This is one of our favorite ways to enjoy the unique flavor of rhubarb. Wonderful recipe, wonderful memories!
ALL ABOUT RHUBARB:
HOW TO FREEZE RHUBARB:
Rhubarb has such a short growing season - typically from late April thru the end of June, and after that you'll need to wait until next year - unless you freeze some so that you never run out! I like to pull out frozen rhubarb to use in pies for Thanksgiving, as Rhubarb Pie is always a favorite any time of the year, and is a special treat for the holidays!
FEEDING YOUR RHUBARB OBSESSION:
2 heaping cups (277g) thinly sliced rhubarb
1/4 cup (57g) granulated sugar
1 teaspoon vanilla bean paste (or substitute pure vanilla extract)
1 tablespoon Instant Clearjel thickener (or substitute cornstarch)
SHORTBREAD CRUST & CRUMBLE TOPPING:
1 cup (227g) unsalted butter (two sticks) at room temperature
2/3 cup (153g) granulated sugar
2 teaspoons vanilla bean paste, you can also use extract, or the seeds of a vanilla bean
1/4 teaspoon salt
2 cups (266g) all purpose flour
3 Tbsp (18g) rolled oats (resesrve for crumble topping)
Rhubarb Raspberry Sauce
Fresh Sweetened Whipped Cream
9 inch tart pan (with removable bottom)
HOW I MAKE THIS:
Original recipe published May 2012; revised and reposted May 2022.
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