Guess what?
Last time I promised pictures, and this time I took pictures!
That's right...this nonintuitive dessert was good enough that I made it again. :D Here's an illustration of how to put it together. You can find the recipe and instructions
here. (I seriously recommend.)
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Combine your flour, butter, and salt in a food processor; add water until the mixturestarts to form wet crumbles and can be compressed into a dough. |
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Roll out the dough between two pieces of parchment paper. |
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Press it into a tart pan |
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Do not panic when you put it in the oven and it looks like something is trying to emerge from your pie; just poke it and push it back down with a fork. |
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Bake until the crust firms slightly and browns around the edges. |
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Finally! Some healthy, vibrant, hearty rhubarb! |
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I cut my rhubarb into a variety of sizes. Which is probably not an expert technique as far as uniform baking goes, but I hoped that by adding some smaller pieces in with the big tasty chunks I could fill in all the gaps in the crust and make sure there was delicious rhubarb in every bite. |
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Whisk up your egg, sugar, flour, and cold water. |
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Mix just enough of the egg mixture in with your rhubarb to coat the vegetables; reserve the rest. |
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The crumble topping. |
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Spoon the rhubarb into the pie crust and spread uniformly. Pour the remaining egg mixture over/around the rhubarb UNTIL the pie crust is full. You will probably have extra, but you don't want the pie to leak...like mine did. |
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Liberally sprinkle with the crumble topping. |
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After baking |
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As a side note, I have to point out like this particular tart looked like something from the darker depths of hell when I pulled it out of the oven. It was dripping red liquid and I could see it bubbling underneath the crumble crust! Despite those ominous aesthetics, the rhubarb jelly tasted really good. |
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I think Internet fame has gone to my dad's head...he asked to be featured on my blog again! |
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The rhubarb really does make a beautiful bright pink filling. |
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Serve with vanilla ice cream and enjoy! |
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