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Rhubarb Tart

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rhubarb Tart

Ingredients

Directions

  1. Remove the leaves and skin from the rhubarb.

  2. Cut the rhubarb into ½ inch lengths.

  3. Prepare the pastry as directed in the recipe for Fruit Tarts.

  4. Fill the pastry with the prepared rhubarb.

  5. Bake until the pastry is golden and the rhubarb is tender.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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