I have been absent for a while. We were quite busy with Trent finishing up school, followed by both of our parents coming for a visit. I had no idea my parents were coming. Trent told me one morning when he left for school that he was expecting a delivery to arrive that morning, so not to go anywhere. When we were buzzed, I answered and a gruff voice said “Parcel.” I let the person up and opened the door to accept the package. Then my parents came around the corner! I was shocked. Such a fun, unexpected surprise.
Trent’s parents arrived the next day. We spent the week, of course celebrating Trent and his huge accomplishment of graduating with his Masters Degree, but also going all around London. I was worn out by the end of the week. I’m not used to travelling around the city so much. G and I mostly stay local and are usually back home for nap time. I enjoy life with a toddler’s schedule.
I was so excited when rhubarb came in season. A family friend introduced me to rhubarb with her famous rhubarb pies a while back and I’ve loved it ever since.
This rhubarb tart has just the right balance of tangy and sweet. It’s packed with all things that make a dessert good: sugar, butter, cream, and eggs. So you really can’t go wrong. Top it off with a little whipped cream, take a bite and just try not to smile.
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan or two pie pans. Bake at 350° for 10 minutes.
Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool.
Top with sweetened whipped cream and enjoy.