Rhubarb season is finally here! With the crazy weather we had so far, the season for produce to be very much behind. And even things such as rhubarb that thrive in the colder weather have be late in coming. After all we had snow up until a month ago!
Anyway, as soon as I found some rhubarb I bought a bunch and started thinking about how to use it. I have a great recipe for a rhubarb cake that I made multiple times last year, but this time I wanted a Scouting the internet, I found this recipe by Daniela at Penna e Forchetta
I immediately set out to adapt it to what I had on hand and to my liking of rhubarb.
I didn’t have cream cheese so I swapped it with strained Greek yogurt (which basically is cream cheese) and I cut the sugar by a lot because I love the acidity of rhubarb.
The tart turned out even better than I expected. It has the sourness of rhubarb I love and the flaky crust and the sweet cream topping to balance it all out. And it looks great too!