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Rhubarb is often used as a supporting character in dishes like strawberry rhubarb pie, but now it’s the star of the show. A nutty crust and fresh buttery filling compliment seasonal rhubarb in the most delicious and beautiful tart for spring. Beth, Recipe Hunter

Beth Wittenstein, NoshOnIt Recipe Hunter

THE RECIPE

Rhubarb, Bourbon, and Brown Butter Custard Tart with Almond Crust

A rhubarb lover’s dream

April showers bring fresh new fruits and vegetables to the table. Tart stalks of rhubarb are springing up with the season to bring a little pucker to your sweets. This incredible fruit completely transforms from hard and celery-like to soft and bright when pureed and cooked. In this beautiful tart, Alanna simply slices the rhubarb and coats it with sugar to maintain a touch of its signature tartness and to allow it to shine all on its own. No strawberries or other fruit steal the spotlight, and sweet bourbon custard accompanies the tangy rhubarb in this showstopping beauty of a dish. Ask anyone who makes pies or tarts regularly, and they’ll tell you there is no truth to the phrase “easy as pie.” Traditional pie dough can be finicky and tough to master, but the delicious pressed almond and butter crust used here is simple enough for even a novice baker to create a stunning centerpiece dessert.

THE CHEF

Alanna Taylor-Tobin

Pastry Chef, Food Photographer, and Founder of The Bojon Gourmet

The Bojon Gourmet

Alanna Taylor-Tobin

I always let the seasons determine what I cook and bake, and I draw on flavors from around the world, using whole foods and high-quality ingredients. (Chocolate and whiskey are always in season in my book)

We love Alanna’s outlook on life – Bojon (no job spelled backwards – clever!). It’s the balance of being relaxed, living in the present, and making time for the things in life that are most important to you – a philosophy that Alanna extends to her cooking by making the most of what’s around her.  What’s even more interesting is that she’s a former restaurant pastry chef in San Francisco so her recipes are pretty darn on point as well. Make sure to check out her blog, The Bojon Gourmet, to be utterly inspired for your next meal and while you’re at it, why not learn more about the Bojon life for yourself?

Make sure to say hello to Alanna on TwitterFacebook, and Pinterest

THE TIP

How to Trim, Cut and Use Rhubarb

With its long, firm stalks, it’s hard to imagine rhubarb turning into something sweet. If you’ve never worked with rhubarb before, here’s how to use it.

Read the full tip >