It’s officially spring here as the local strawberry patches are teaming with berry pickers and rhubarb can be found in select markets. As it happens, rhubarb and strawberry are both in season at the same time and pair together perfectly with complimentary flavors. Rhubarb is a very tart vegetable/herb that needs to be combined with a sugar or fruit. I find that as vibrant and versatile as it is, this vegetable is very much overlooked. It is truly a delightful perennial that offers a bright reddish color and unique flavor to welcome in spring.

Recipe

Crust:

2 cups flour

1/2 tsp salt

4 tablespoons sugar

1 cup butter

2 tablespoons apple cider vinegar

Combine dry ingredients, add vinegar and butter and mix until dough is formed. Press soft dough into tart pan bottom and sides evenly. Should be a thin layer.

Add one quart rhubarb cut into 1/4 inch pieces.

Filling:

4 eggs

1/4 cup milk

1 1/2 - 2 cups sugar

1/4 cup flour

1 tsp cinnamon

1 tsp vanilla

Whisk together and poor on top of the rhubarb. Bake at 400 degrees for 1 hour. Serve alone or with vanilla ice cream.

Enjoy!

I’d love to know if you make this tart and what you think of it! Comment below or tag us on your beautiful creation on instagram!