Italian Rhubarb Tart
From midgelet 15 years ago
- 40 minutes to make
- Serves 6
Rhubarb and ladyfingers combined with a custard in a pie shell, for a special dessert. The rhubarb should remain just a bit crunchy almost like celery in this unique ricipe. If you don't have a tart pan a deep dish pie pan may also be used
Ingredients
- 2 lbs rhubarb shopping list
- 1/2 cup sugar shopping list
- 1 prepared pie crust shopping list
- 6 crisp ladyfingers ( Italian kind like Savioradi ) broken into 1 inch pieces shopping list
- 2 large eggs lithly beaten shopping list
- 3/4 cup heavy cream shopping list
- 1/4 cup powder sugar shopping list
- 1/2 tsp vanilla shopping list
How to make it
- Peel strings off rhubarb
- Cut rhubarb into 1/2 inch pieces.
- mIx with sugar and let sit 2 hours
- Place pie crust on bottom of an 11 inch tart pan with removable bottom
- Scatter lady fingers in a single layer over crust
- Spread on rhubarb and its juices
- Bake in a 350F oven about 30 minutes or tender
- Combine eggs, cream and vanilla and powder sugar.
- Pour over rhubarb
- Bake another 15 to 20 minutes or until custard is set
- Let cool completely
- Serve when cool or chilled, by cutting into pieces
- Garnish with whipped cream or ice cream
People Who Like This Dish 1
- momo_55grandma Mountianview, AR
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 1 people-
wow midglet super fine recipe thanks bunches high5
momo_55grandma
in Mountianview loved it
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