RHUBARB TARTLETTES

Recently I stumbled upon a recipe for a Portuguese Tart, formerly called Kuejadas.  I have been looking for recipes to try which have rhubarb in them since my garden is overflowing with rhubarb.  The recipe was for a caramel custard tart but I easily adapted it in order to use rhubarb. 

They are soooooooo good, it is hard to stop at just one.  And it doesn’t help that you can pick it up and in two bites it is gone.

Start with one cup of sugar.  (Note:  I have a new helper in the kitchen.  Biggest problem is that she will not stay down on the step stool.  She insists on being on the counter and up close.)

Pour in 4 Tablespoons of melted butter

Add two eggs

Pour in a can of sweetened condensed milk and one teaspoon of vanilla

And one cup of flour.  Now mix this all together until thick and creamy.

I turned my back just to get the milk out of the fridge and she was scooping the batter out by the handfuls and eating it!  She said it was dewicous.

Pour in two cups of milk and stir.

Grease your muffin tins and pour the batter in with a 1/3 cup measuring cup.  The 1/2 cup was too much.

Now add one Tablespoon of chopped rhubarb to each tart.  Bake at 400 degrees for 15 minutes, then reduce the heat to 325 and bake an additional 25 minutes.

Let them cool in the pan for about 15-20 minutes and remove with a fork.  They are delicious served warm or cold.

Top with whipped cream.  I learned a new trick when whipping cream.  Instead of using granulated sugar, use powdered sugar to sweeten the cream.  It keeps nicer in the fridge and doesn’t get runny.

See how it forms its own crust and the creamy custard filling cooks up in the middle. 

 

RHUBARB TARTLETTES

1 cup sugar

4 T melted butter

2 eggs

1 can sweetened condensed milk

1 tsp vanilla

1 cup flour

2 cups milk

5-6 stalks rhubarb, chopped

This is pretty much a dump it all in and mix recipe.   Mix all except the rhubarb together.  Pour by 1/3 cups into greased muffin tins.  Add 1 Tablespoon chopped rhubarb to each tart.  Bake at 400 degrees for 15 minutes, reduce heat to 325 and bake an additional 25 minutes.  Serve with whipped cream.

 

If my people, who are called by my name, will humble themselves and
pray and seek my face and turn from their wicked ways,
then I will hear from heaven, and I will forgive
their sin and will heal their land. 2 Chronicles 7:14

RHUBARB DREAM DESSERT

This recipe comes from Bea who is a very good friend of our family. If you like a rhubarb custard pie you are gonna love this dessert.

Head on out to the rhubarb patch and force your 4 year old granddaughter to pick the stuff. Did I mention that if anyone wants any of this stuff to PLEASE help yourself?

Now demand that she play in the water and wash all that rhubarb.

Dice it into small pieces. I think I had about 12 cups here even though I only need four for this recipe.

The crust on this dessert is so good. I like to combine it in the food processor. Put 2 cups of flour into the processor.

Add one cup of cubed cold butter

And 10 Tablespoons of powdered sugar

Pulse it about a dozen times until you have a fine crumb consistency.

Spray your 9 x 13 pan with some of this stuff.

Pat the crust into the pan and bake for 15 minutes at 350 degrees.

Singing a song helps the patting process.

Crack 4 eggs into a large bowl and then pick out all the shells

Whisk it up real good.

Add 1 1/2 cups of sugar, 1/2 cup flour and a teaspoon of salt

And of course a teaspoon of vanilla. This girl has been cooking with me too long.

She is learning the technique of no measuring.

Whisk this until it is well mixed

Dump in your four cups of rhubarb

Pour over the baked crust and bake for 40 minutes at 350 until the filling is set. You may need to bake a little longer, depending on your oven. Just test it by jiggling the pan to see if the filling moves. If it does bake a little more.

Top with a dollop of cream and enjoy!

RHUBARB DREAM DESSERT

Crust:

2 cups flour

10 T powdered sugar”

1 cup cubed butter

Combine ingredients and pat into a 9 x 13 pan. Bake at 350 for 15 minutes.

Filling:

4 beaten eggs

1 1/2 cups sugar

1/2 cup flour

1 tsp salt

1 tsp vanilla

4 cups cut up rhubarb

Blend ingredients and pour over baked shell. Bake for 40 minutes (or more) at 350 degrees. Serve with whipped cream.

Then the one who looked like a man touched me again and I felt my strength returning. “Don’t be afraid” he said, “for you are deeply loved by God. Be at peace; take heart and be strong!” Daniel 11:18