I know – rhubarb again. Some of you might be bored already, but I can’t help it – I love that stuff! And as long as it is available, I have to do something with it! And you have to look at it :P BUT – season is almost over, so this might be the last one for this year – not sure though :P
Anyways… this rhubarb tart has two of my favorite ingredients lately – besides the rhubarb of course: bourbon whiskey and browned butter! I dunno why, but I always get back to this stuff in the last couple months. The browned butter is so easy to make and gives your bake a nice nutty flavor. Well and the bourbon – I don’t have to explain that…. I’m old enough I think :P Just kidding… it gives your bakes the little oomph that is needed sometimes – and the alcohol is gone anyways after baking – so grab the bottle and give it a try ;)
I use this organic muscovado sugar* in this bake and many others – it’s an organic unrefined cane sugar with a strong molasses flavor. You can get it for example on Amazon (via the link I posted) or in most organic supermarkets. It is really good and gives your bakes also a nice flavor. You should try to replace regular brown sugar with muscovado sometimes.
INGREDIENTS / ZUTATEN
1/4 cup (40g) ground almonds
1/3 cup (40g) confectioner’s sugar
1/4 tsp. salt
1 cup (120g) all-purpose flour
1/2 cup (110g) cold butter
For the filling:
12 oz. (340g) rhubarb, sliced
2 tbsp. sugar
1/2 cup (110g) butter
1 vanilla bean
1/2 cup (70g) muscovado sugar*
1/4 cup (30g) all-purpose flour
1/4 tsp. salt
3 eggs
2 tbsp. bourbon whiskey
confectioner’s sugar for dusting
40g gemahlene Mandeln
40g Puderzucker
1/4 TL Salz
120g Mehl (Type 405 oder 00)
110g kalte Butter
Für die Füllung:
340g Rhabarber, in Scheiben
2 EL Zucker
110g Butter
1 Vanilleschote
70g Mascobado Zucker*
30g Mehl (Type 405 oder 00)
1/4 TL Salz
3 Eier
2 EL Bourbon Whiskey
Puderzucker zum Bestäuben
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix ground almonds, confectioner’s sugar, salt and flour. Add the cold butter in small pieces and mix until small crumbs form. Transfer to the prepared tin and press to the sides and bottom to form a crust. Prick the bottom of the crust with a fork and place in the fridge for about 10 minutes.
3. Place in the middle of the oven and bake for 15-20 minutes – the crust should be slightly golden in color. When done, take out of the oven and place on a wire rack to cool down slightly.
4. For the filling wash the rhubarb and cut into slices (you might have to peel the rhubarb as well). Place in a bowl and add two tablespoons sugar. Set aside.
5. Split the vanilla bean lengthwise and scrap out the seeds. Add the seeds, the vanilla bean and the butter to a saucepan. Melt the butter over medium heat. It will foam up and then turn brown with a nutty smell. When you see brown spots on the bottom of the saucepan, the browned butter is ready. Be careful not to burn it. Remove the vanilla bean and fill the browned butter in a heatproof bowl and let cool down for 5-10 minutes.
6. Add the muscovado sugar, flour and salt to a bowl and mix. Add the eggs and mix until well combined. While still mixing, add the browned butter and bourbon and mix until well combined.
7. Add the the rhubarb to the pre-baked crust and create an even layer. Pour the browned butter filling on top of the rhubarb – it should cover up almost all of the rhubarb. Bake for 35-45 minutes or until golden brown on top. Take out of the oven and let cool down on a wire rack. The cake is best when still a tiny bit warm. Dust with confectioner’s sugar before serving.
2. In einer großen Schüssel die gemahlenen Mandeln, Puderzucker, Salz und Mehl vermischen. Kalte Butter in kleinen Stücken zugeben und zu Streuseln verarbeiten. In die vorbereitete Form geben und am Boden und den Seiten festdrücken. Den Boden mehrmals mit einer Gabel einstechen und dann für etwa 10 Minuten in den Kühlschrank stellen.
3. In der Mitte des Ofens für 15-20 Minuten backen – der Boden sollte eine leicht goldgelbe Farbe bekommen haben. Sobald er fertig ist aus dem Ofen nehmen und auf einem Kuchengitter etwas abkühlen lassen.
4. Für die Füllung den Rhabarber waschen und in scheiben schneiden (eventuell noch schälen). In eine Schüssel geben und mit zwei Esslöffeln Zucker vermischen. Zur Seite stellen.
5. Vanilleschote längs aufschneiden und Mark auskratzen. Schote, Mark und Butter in einen Topf geben. Butter bei mittlerer Hitze schmelzen. Die Butter wird irgendwann aufschäumen und dann langsam braun werden und etwas nussig riechen. Sobald man braune Flecken am Boden sehen kann, ist die gebräunte Butter fertig – aber vorsicht, nicht anbrennen lassen. Vanilleschote entfernen und die flüssige Butter in eine hitzebeständige Schüssel geben und für 5-10 Minuten abkühlen lassen.
6. Mascobado Zucker, Mehl und Salz in einer Schüssel vermischen. Eier zugeben und gut verrühren. Unter ständigem Rühren die gebräunte Butter und den Bourbon zugeben und gut verrühren.
7. Rhabarber auf den vorgebackenen Boden geben und gleichmäßig verteilen. Den gebräunten Butter Mix über den Rhabarber schütten – es sollte möglichst alles bedeckt sein. Im Ofen für 35-45 Minuten backen – die Oberfläche sollte goldbraun geworden sein. Aus dem Ofen nehmen und auf einem Kuchengitter etwas abkühlen lassen. Der Kuchen schmeckt am besten, wenn er noch etwas warm ist. Vor dem Servieren mit Puderzucker bestäuben.
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Here is a version of the recipe you can print easily.
PrintRhubarb Tart with Bourbon Browned Butter and Almond Crust
- Prep Time: 40
- Cook Time: 60
- Total Time: 120
- Yield: 10 1x
Ingredients
For the crust
- 1/4 cup (40g) ground almonds
- 1/3 cup (40g) confectioner’s sugar
- 1/4 tsp. salt
- 1 cup (120g) all-purpose flour
- 1/2 cup (110g) cold butter
For the filling
- 12 oz. (340g) rhubarb, sliced
- 2 tbsp. sugar
- 1/2 cup (110g) butter
- 1 vanilla bean
- 1/2 cup (70g) muscovado sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 tsp. salt
- 3 eggs
- 2 tbsp. bourbon whiskey
- confectioner’s sugar for dusting
Instructions
- Preheat the oven to 350˚F (175°C). Grease a 9 inch (23cm) round tin with loose bottom (or use a regular and line with baking parchment). Set aside.
- In a large bowl mix ground almonds, confectioner’s sugar, salt and flour. Add the cold butter in small pieces and mix until small crumbs form. Transfer to the prepared tin and press to the sides and bottom to form a crust. Prick the bottom of the crust with a fork and place in the fridge for about 10 minutes.
- Place in the middle of the oven and bake for 15-20 minutes – the crust should be slightly golden in color. When done, take out of the oven and place on a wire rack to cool down slightly.
- For the filling wash the rhubarb and cut into slices (you might have to peel the rhubarb as well). Place in a bowl and add two tablespoons sugar. Set aside.
- Split the vanilla bean lengthwise and scrap out the seeds. Add the seeds, the vanilla bean and the butter to a saucepan. Melt the butter over medium heat. It will foam up and then turn brown with a nutty smell. When you see brown spots on the bottom of the saucepan, the browned butter is ready. Be careful not to burn it. Remove the vanilla bean and fill the browned butter in a heatproof bowl and let cool down for 5-10 minutes.
- Add the muscovado sugar, flour and salt to a bowl and mix. Add the eggs and mix until well combined. While still mixing, add the browned butter and bourbon and mix until well combined.
- Add the the rhubarb to the pre-baked crust and create an even layer. Pour the browned butter filling on top of the rhubarb – it should cover up almost all of the rhubarb. Bake for 35-45 minutes or until golden brown on top. Take out of the oven and let cool down on a wire rack. The cake is best when still a tiny bit warm. Dust with confectioner’s sugar before serving.
Notes
- Enjoy baking!
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