Gramma Reeni’s Rhubarb Tart

by tableofcolors

Last weekend we enjoyed this Gramma Reeni’s rhubarb tart not once but twice. Earlier in the week my Grampa Jim sent me the recipe and some photos to go with it. You could call this tart a family heirloom. It is from my Great Grandma Irene, or as we called her, Gramma Reeni. She used to live in a quaint small white house near Rochester, Minnesota. Not far away was the store that her husband held. Outside the house were her flowers and the lawn that she cut with a push mower.

We celebrated my sister’s 30th birthday with the tart and everyone liked it so much that it disappeared quite quickly. For Sunday I made a new tart and it was enjoyed just as quickly. We have eaten this tart every year during rhubarb season, so you could say that it is a taste from childhood. But since I had moved to Finland I had not had it and after a break of thirteen years, it was nice to receive this recipe.

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Rhubarb Tart

2.4 dl/1 c flour

5 tbsp powdered sugar

110 g/4 oz/ 1/2 c unsalted butter

1/4 tsp salt

Blend flour, salt and sugar. Add softened butter and work together to make a pastry. Press pastry into a papered 20 cm/8 inches spring form pan. Bake pastry for 15 minutes in a convection oven at 160 C/330 F.  (or 180 C/350 F if using a traditional oven.)

rhubarb

2 eggs

3.5 dl/1 and 1/2 c sugar

1/4 tsp salt

1.2 dl/ 1/2 c flour

5.3 dl/ 2 and 1/4 c chopped rhubarb

rhubarb mixture

Beat eggs well, add sugar and salt a little at a time, beat well and add flour and mix. Fold in the rhubarb, then pour the rhubarb mixture onto the baked pastry shell. Top the tart with 0.8 dl/ 1/3 cup of walnut pieces and 0.6 dl/ 1/4 cups of brown sugar sprinkled over the tart. Bake for 30-35 minutes in a convection oven 160 C/330 F. (or 180 C/350 F if using a traditional oven.)

tartServe with vanilla ice cream.

Links to other recipes from Grampa Jim: Almond Braid, Fresh Fruit Tart, Cranberry Cake, Cranberry walnut scones

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