Spring Rhubarb Streusel Tart

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6

Tart rhubarb, brown sugar and cinnamon are stewed together and cooled before pouring into little crusts, topped with grated streusel and baked. Garnish with butterfly tuiles and serve with ice cream.

Ingredients

Crust:
1 1⁄2 cups flour
1⁄4 tsp. salt
3 tbsp. sugar
3⁄4 cup cold butter, cubed
2 tbsp. milk

Filling:
4 cups rhubarb in 1⁄4-in. slices
1⁄2 cup brown sugar
1 tsp. ground cinnamon

Streusel Topping:
3⁄4 cup sweet butter
1⁄3 cup almond paste
1 cup granulated sugar
1 1⁄3 cups flour
2 tsp. ground cinnamon
2 tbsp. lemon juice

Butterfly-shaped tuiles

Vanilla or Brown Sugar Sour Cream Ice Cream

Steps

1. Prepare Crust: Sift dry ingredients. Cut in butter until pieces are tiny and evenly
distributed. Add milk and mix until dough just comes together. Wrap and chill at least 1 hr.

2. Form dough into 6-8 equal pieces; roll each out to fit into an individual tart pan. Blind bake at 375°F for 15 min.

3. Meanwhile, prepare Filling: Toss rhubarb with brown sugar and cinnamon. Add to sauté pan over low heat; cook 2 min. Cover and stew until rhubarb is just falling apart. Adjust sugar.

4. Prepare Streusel Topping: Cream butter and almond paste with sugar. Add flour, cinnamon, and lemon juice; mix lightly until combined. Chill.

5. Fill tart shells with cooled rhubarb filling. Grate streusel over tarts. Bake in 375°F oven 10 min. until golden brown.

6. Garnish with butterfly tuiles and serve with ice cream.

Source: Recipe from Chef Jennifer Flanagan

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources