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Rhubarb Crumble Tart

This recipe is recorded here from the original. I made adjustments to this recipe because I was using frozen rhubarb. I also made it in a larger tart pan so the measurements I used are noted below.
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Course Dessert

Equipment

  • 1 9 inch tart pan You could use a regular 9 inch pan if you don't have a tart pan.

Ingredients
  

  • 2 Cups Rhubarb, heaping, thinly sliced
  • ¼ Cup Sugar
  • 1 Teaspoon Vanilla
  • 1 Tablespoon Cornstarch

Crust and Crumble Topping

  • 1 Cup Butter, room temperature
  • ⅔ Cup Sugar
  • 2 Teaspoons Vanilla
  • ¼ Teaspoon Salt
  • 2 Cups Flour
  • 3 Tablespoons Oats, rolled oats

Instructions
 

  • Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
  • Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
  • Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
  • With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
  • Take 2/3 of the dough and pat it into the bottom of your tart pan. Scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
  • Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
  • Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It’s fine if some of the rhubarb shows through.
  • Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. Lay a sheet of foil loosely over the top for the second half of baking so it doesn’t brown too much.
  • Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
  • When cool slice the tart into 8 or 10 slices. Serve as is, or with some lightly sweetened whipped cream.

Notes

Adjustments for 12 inch tart pan:
Filling - using frozen rhubarb
  • 8 Cups  Frozen Rhubarb = 4 1/2 cups thawed
  • 1/3 Cup Sugar
  • 1 1/3 Teaspoon Vanilla
  • 1 1/3 Tablespoon Cornstarch
   I drained the juice from the thawed rhubarb. Set aside rhubarb. Combine with juice the sugar, vanilla and cornstarch in a saucepan. Heat until thickened. Cool and add to rhubarb before spreading on crust. This created a thicker filling. 
  • Topping
  • 1 1/3 cup Butter, room temperature
  • 7/8 Cup Sugar (scant 1 cup)
  • 2 2/3 Teaspoon Vanilla
  • 1/3 Teaspoon Salt
  • 2 2/3 Cups Flour
  • 4 Tablespoons Oats