As I sit in the springtime garden writing this, happy birds are playing in the bird bath, flowers are bursting into bloom, and the air smells sweet and fresh. Truly a wonderful spring afternoon. In celebration of the season, our rhubarb theme continues, this time with a new twist on the popular apple tart tatin. Caramelized rhubarb is topped with batter and baked in the oven, for a straightforward and delicious springtime dessert, in this recipe from Saveur.
This simple recipe is a great weeknight dessert, perfect after a day spent in the garden or at work.
Preheat the oven to 375°. In a 9″ cast-iron skillet over medium heat, stir together 3/4 lb rhubarb, trimmed and cut into 1/2″ pieces; 1 cup sugar, 4 tbsp. butter, 1 T lemon juice, 2 tsp vanilla extract, and ¼ tsp. salt. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.
Meanwhile, whisk together remaining sugar and salt, plus 2 1/2 cups flour and 2 tsp baking powder in a bowl. Add remaining butter and 1/2 cup butter or vegetable shortening, and, using your fingers, rub into flour mixture to form coarse pea-size pieces. Add 1/3 cup milk and 2 eggs and stir until a soft, sticky dough forms. Place spoonfuls of dough over rhubarb mixture and smooth with a nonstick spatula. Bake until the crust is golden and cooked through, about 30 minutes. Remove the skillet from the oven; place a large flat serving platter on top of the skillet and invert quickly and carefully. (Exciting!) Serve warm or at room temperature with ice cream or whipped cream, if you like.
- ¾ lb. rhubarb, trimmed and cut into 1 ½” pieces on an angle
- 1 ½ cups sugar
- 4 tbsp. unsalted butter, plus 6 tbsp. cut into ½” cubes and chilled
- 1 tbsp. fresh lemon juice
- 2 tsp. vanilla extract
- ½ tsp. kosher salt
- 2 ½ cups flour
- 2 tsp. baking powder
- ½ cup vegetable shortening (or, we used butter)
- ⅓ cup milk
- 2 eggs