Rhubarb Crumble Tart. Make the best of delicious in-season Rhubarb with this traditional crumble. Served with a dollop of cream, it is the perfect cold weather weekend indulgence.
1⅓ cup plain flour
1 tbsp caster sugar
100g unsalted cold butter,
1 tsp vanilla extract
900g (2 bunches) rhubarb, trimmed, sliced into 4cm pieces
1 cup caster sugar
1 tbsp lemon juice
¼ cup sour cream
1 tbsp caster sugar
1 vanilla bean, split and seeds
1 cup plain flour
¼ cup brown sugar
100g butter, chilled, chopped
⅓ cup slivered almonds, chopped
¼ cup glace ginger, chopped
crème fraîche or double cream,
Place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and vanilla and process in short bursts until the pastry just comes together.
Turn out onto a lightly floured surface and flatten the pastry to form a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C. Roll out the pastry on a lightly floured surface until 3mm thick. Line a 22cm round tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry with baking paper, fill with baking weights and bake for 10 minutes. Remove the paper and weights and bake for a further 8 minutes or until golden. Set aside to cool.
Meanwhile, place rhubarb in a large baking dish with the sugar and lemon juice. Cover with foil and bake, turning rhubarb once, for 25-30 minutes or until tender.
Drain syrup from rhubarb and reduce in a small saucepan over high heat, bring to the boil and cook for 10 minutes or until reduced by half. Set aside to cool, then return to the rhubarb.
Combine the sour cream, sugar and vanilla seeds in a bowl. Set aside.
To make crumble, place flour, sugar and butter in a bowl. Using fingers, rub butter into flour until mixture resembles breadcrumbs. Stir through almonds and ginger. Line the pastry case with the sour cream mixture. Spoon on the rhubarb and top with the crumble.
Bake for 25 minutes or until golden. Allow to cool for 30 minutes before cutting and serve with crème fraîche.