Devour's Rhubarb Butter Tart

There’s a good reason why it’s called Devour. Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well.

Crust

1 1/4 cups white flour

1/4 cup sugar

1/2 tsp salt

1/2 cup cold cubed butter

1 egg yolk

In food processor whiz flour, sugar and salt with the butter until butter is

crumbly. Add egg yolk. Dough should stick together but still be crumbly.

Chill in freezer then blind bake it until slightly brown.

Web editor’s notes: To blind bake, cover pie crust with a sheet of parchment paper or foil, then fill with pastry weights. No pastry weights? Some raw rice or dried beans will work well to hold the crust’s shape while it bakes. Suggested baking time: 15 minutes at 425°F. Discard rice or save in special container marked “blind baking” for next pie. Remove parchment paper. Reduce oven temperature to 350°F.

Rhubarb

Dice 1 1/2 cups rhubarb and add to 1/2 cup sugar in pot. Heat, stirring

until sugar melts and rhubarb is soft but not mushy. Put into bottom of tart

shell.

Filling

1/3 cup soft butter

1 cup brown sugar

2 eggs

1 tsp real vanilla

1/4 cup cream

Cream butter and sugar together, add eggs and vanilla then cream. Pour over

rhubarb. Bake at 350 F until set, 25-30 minutes.