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!
Rhubarb cream cheese tart
- 1 heaping cup flour
- 1 stick butter
- 1 bunch rhubarb (about 1 lb.)
- 2 eggs
- 1 cup Greek yogurt
- about 3/4 cup sugar
- Start by straining the yogurt by placing it in a fine sieve mesh colander and let it drain.
- While the yogurt is draining, make the crust. Cut the cold butter into the flour and when the mixture is crumbly add enough water to make the dough stick. As soon as the dough is formed wrap it in plastic and put in the fridge to cool down.
- For the filling, quickly cook the rhubarb with a couple of spoons of sugar until the rhubarb softens up. Drain the liquid and let cool down.
- Mix the yogurt with the yogurt and enough sugar to sweeten it up to your preferred sweetness. I only added a couple of spoons, but you can add more if you like things on the sweeter side.
- Assemble the cake by placing the dough in a greased pan, layer with the rhubarb and finishing it with the yogurt cream. Decorate with some additional rhubarb stalk if you like it.
- Bake at 375F for about 30 minutes or until the top is set and lightly browned.