Description
Delicious Rhubarb Tart with Oat Crust for Cozy Nights
Ingredients
Scale
- 1 cup Quick Oats (can be substituted with oat flour)
- 1 cup All-Purpose Flour
- 2 tablespoons Sugar (for crust)
- 1/2 teaspoon Kosher Salt
- 1/2 cup Cold Butter (ensure it’s very cold)
- 3–4 tablespoons Ice Water (add as necessary)
- 4 cups Rhubarb (fresh is best)
- 1 cup Sugar (for filling)
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon Juice
- 1 large Beaten Egg (for egg wash)
- 1 tablespoon Turbinado Sugar (for sprinkling)
- 1 cup Whipping Cream (whip to stiff peaks)
- 2 tablespoons Additional Sugar (for whipped cream)
Instructions
- Begin by blending quick oats in a food processor until they’re fine. Combine the oats with all-purpose flour, sugar, and kosher salt. Cut in the cold butter until the mixture resembles pea-sized crumbs. Gradually add ice water, pulsing until the dough forms, then chill for 30-60 minutes.
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- After chilling, roll the dough into a 12-inch circle on a lightly floured surface, then transfer it to your prepared baking sheet.
- In a bowl, toss the diced rhubarb with sugar, cornstarch, and lemon juice.
- Spoon the rhubarb filling into the center of the pastry, fold the crust over the filling, brush the edges with the beaten egg, and sprinkle with turbinado sugar.
- Bake for 40-50 minutes until the crust is golden-brown and the filling is bubbling. Cool for 20-30 minutes before slicing.
- While the tart cools, beat the whipping cream until soft peaks form, add sugar to taste, and whip until stiff peaks form.
Notes
- Prep Time: 60 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg