Already, the rhubarb recipes are frequent here on TSLL, but as they should be I say as it is spring-time after all, and rhubarb is scrumptious and so simple to bake for delicious treats. As well, my single rhubarb plant keeps growing and offering its seasonal goodness, and I am happy to oblige by taking stalks off its hands to enjoy. 🙂
Today’s recipe was inspired by a generous sharing of a recipe by TSLL reader Karen V.. The image shared a beautiful houndstooth design of the rhubarb, and while I have tweaked the recipe itself, the design I wanted to give a try, if nothing else to exercise my mind with the seemingly simple task of putting together this food puzzle.
Of course, no pattern is necessary to enjoy this delicious recipe, and the addition of the Turbinado sugar is a wonderful extra-something-special to not only the pastry dough itself, but to the top of the crust as well. Turbinado sugar can be found in the baking section, and currently, I have seen it still available on the shelf as it isn’t a “mandatory” sugar for baking and more likely to be in-stock, so be sure to take a look the next time you head to the grocer. You will only need to buy it once and will have it for months as you rarely use much of it with each recipe.
While I have baked many a rhubarb tart over the years (see here) combining it with strawberries, blueberries and enjoying it on its own, I have never combined it with Frangipane so was eager to give it a try. I am happy to report, I am enjoyed it immensely. The Frangipane offers the sweet contrast to the tart of the rhubarb creating the balance of flavors your palette craves. I do think you will enjoy this recipe. And do not forget to add the extra luxurious touch with the Chantilly Cream – so simple to make, and oh, so delicious.