Ingredients
Scale
For the rhubarb:
- 2 cups chopped rhubarb
- 1/4 cup sugar
- 1/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
For the crust:
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 Tablespoons cold butter, cut into small pieces
- 2 eggs
Instructions
- Preheat the oven to 375 F. Spray a tart pan (or ceramic baking dish) with cooking spray (or butter it).
- In a small bowl, mix together the rhubarb, sugar, cinnamon, cardamom and vanilla. Set aside for at least 15 minutes to let the rhubarb get good and saucy.
- Put the flours, sugar, baking powder and salt in a food processor and pulse to mix. Add in the chunks of butter and pulse several times until the butter is fully incorporated. Add one egg and pulse again to mix it in, then the other and pulse until the batter sticks together.
- Press the batter into the bottom of the prepared pan. Sprinkle the top with the rhubarb. Bake at 375 F. for 45 – 50 minutes or until the tart is nicely golden brown around the edges.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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