Friday, June 17, 2005
SHF Tart Edition -Rhubarb Caramel Tart
This month, the fun event Sugar High Fridays is hosted by Life in Flow, and the theme: Tantalizing Titillating Tempting Tarts. Well, first of all, I'm not completely sure if this qualifies as a tart, or a pie, or a crumble, or a cobbler or whatever else it might be - but it's so darn tasty I absolutely have to share it with you, and this seems like the perfect occasion. It's an absolutely amazing.. well, whatever it is, but let's just call it a tart. (I have a vague suspicion that a tart should have filling on top of dough, rather than the other way around.. oh well.)
I found the recipe via a Swedish journalist who blogs (that's becoming very big here right now - one of our largest tabloids have ordered 8 or so of their staff to start blogs.), and I don't really know the original source. Whoever that is - THANK YOU, because this is so good. I'll definitely keep it in my regular repertoire. I've already tried two other rhubarb recipes so far this summer, but this turned out even better. Very, very delicious!
Sadly, it's not very photogenic, but the taste truly makes up for it. Try this! Try this! Try this! (I'm sorry, but I'm really very excited. In case you couldn't tell.)
Rhubarb Caramel Tart
500 g rhubarb, peeled and cut into bite-sized pieces
150 g butter
1/2 dl golden syrup
1 dl cream (half and half works well, doesn't need to be full fat)
2 dl rolled oats
2 dl sugar
2 dl flour
1 teaspoon baking powder
Put the rhubarb in an oven-proof dish, and preheat oven to 175 degrees C / 350 F. Sprinkle with sugar - how much you need is determined by how tart your rhubarb is.
Mix the oats, sugar, flour and baking powder in a bowl. Melt the butter in a saucepan. Add the syrup and the cream, and take off the heat. Add the mixed dry ingredients, stir well. Pour this on top of the rhubarb, and bake for 25-30 minutes. Serve with vanilla ice cream or custard.