Rhubarb Tart

Sometimes I like to be very individual, and sometimes I see things that I think would be a little challenging and I want to recreate them. I present such a case here….

Behold the Tart!

Rhubarb Tart PlaidI used the Rhubarb Tart Recipe found on Baking A Moment and decided to use her suggested alternative for the Pastry Cream Recipe since I had the ingredients for that on hand! I used a Sweet Pastry Crust from Joy of Baking, which was fun to make, but wish I’d gone with something a little more buttery and less sweet. There is always next time!

Note: I don’t have a lovely fluted edge tart pan, so I used a simple bread pan and pressed the crust into shape up the sides about 1/2″ – 3/4″. I’m out of parchment paper too, so I crossed my fingers that the crust would come out of the pan – and it did. Just barely. Use what you have, do what you can! Don’t let a simple thing like the wrong pan stop you!

My rhubarb design definitely turned out a lot more yellow, so I will probably wait to try my next rhubarb dessert until the variety that is more red is ready for picking. Although that is definitely a spring color scheme going on up there! It looks very retro and reminds me of a lady in a green suit with pearls and white gloves.

With the six leftover egg white I had from the pasty cream, I whipped up this White Cake Recipe from i am baker. It’s sitting wrapped on the counter just begging for strawberries and cream. I followed the link to her inspiration cake since I didn’t have 8″ pans. One of the cakes didn’t turn out of the pan quite as easily as I would have liked (no parchment again!), but that meant I got to taste some crumbs and they were DELICIOUS.

All that to say that I spent a lot more time in the kitchen yesterday than I had planned, so today I need to do more work on the office. We have relatives coming into town this weekend and I know my husband really wants it to look nice before they get here. It’s still pretty raw, so yikes, no pressure!

Off to conquer some more minimalizing!

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