Here is a recipe I adapted from an old friend’s mom in Wisconsin. It’s a rich dessert that is easy to make and is a perfect way to herald the start of rhubarb season.
Makes one 9-inch tart.
3/4 cup butter
3/8 cup brown sugar
2 egg yolks
1 1/8 cup flour
2 1/2 cups chopped rhubarb
3 eggs plus whites from crust
1 cup white sugar
1 tsp. vanilla
3/4 cup milk
Preheat oven to 350 F.
To make crust, cream butter and brown sugar. Add yolks and mix well. Stir in flour. Dough will be like a thick batter. Smooth dough into tart or pie pan, building up sides.
To make custard filling, blend eggs, whites, sugar, vanilla, milk and salt with a whisk or in the blender.
Spread rhubarb in crust and pour filling evenly over it. Bake until custard is set, about 40 minutes. Cover with foil the last 10-20 minutes to prevent crust from over browning. Let cool and remove from tart pan. Serve with whipped cream or vanilla ice cream.
Later in the season this is wonderful with rhubarb and strawberries.
For a blueberry custard tart, substitute 3 cups blueberries for the rhubarb and add 1 tsp. lemon zest to the filling.
For an apricot custard tart, substitute sliced apricots for the rhubarb and substitute 1/2 tsp. almond extract for the vanilla.