Rhubarb Custard Tart with Almond Streusel

Rhubarb pairs beautifully with toasted almonds. So I paired a crisp almond streusel with caramelized rhubarb and creamy custard filling to make this dreamy dessert.

I know what you’re thinking. It’s the middle of July. Rhubarb season is over. Why am I posting RHUBARB recipes?

Okay, it’s a fair question. The answer is that rhubarb is now available in most local farmers markets until the first heavy frost. THE FIRST HEAVY FROST.

That means that rhubarb is a spring AND summer fruit-cum-vegetable.

And I now use it with wild abandon all summer long.

In truth, I’m really thrilled to have this gorgeous fruit available longer so that it’s more than a fleeting curiosity. Its complex flavor—both fruity and earthy–and bracing sourness lend a distinct character to desserts.

Rhubarb pairs beautifully with toasted almonds. So I created a crisp streusel topping that includes almond flour, sliced almonds, and almond extract.

I could eat this stuff by the spoonful, but it’s even better with this caramelized rhubarb and a creamy custard filling.

Rhubarb Custard Tart with Almond Streusel

There’s something dreamy about this tart. The crunchy, toasted streusel pairs beautifully with tangy, melting rhubarb and luscious custard.

Ingredient Note   Not all rhubarb is red. The Victoria variety stays green all season and it has excellent flavor. For the best rhubarb available, purchase at your local farmers market. Look for slim stalks. Thicker stalks can be fibrous and may require peeling.

unsalted butter, for coating ramekins

Almond Streusel (makes about 2 cups)
½ cup all-purpose flour
¼ cup almond flour
¼ cup sugar
¼ teaspoon fine sea salt
4 tablespoons unsalted butter, very cold, cut into 8 chunks
1½ teaspoons water, ice cold
1 teaspoon almond extract
½ cup raw sliced almonds

Rhubarb Filling
12 ounces (3 cups; 4 large stalks) trimmed, fresh rhubarb, cut into ½-inch chunks
½ cup sugar
¼ cup brown sugar
2 tablespoons cornstarch
½ teaspoon fine sea salt
1 tablespoon fresh lemon juice

Custard
1 large egg
¼ cup sugar
3 tablespoons all-purpose flour
½ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon fine sea salt

1. Center a rack in the middle of the oven, and heat to 375ºF.
2. Generously butter four 1-cup or two 2-cup ovenproof ramekins. Reserve.
3. To make Almond Streusel, in a processor fitted with the steel knife, blend flour, almond flour, sugar, and sea salt.
4. Evenly disperse butter over dry ingredients in the workbowl, and pulse to combine.
5. Sprinkle water and almond extract over crumbs and pulse a few times to distribute. Test crumble by pressing a bit of it between your fingers. It should be just moist enough to clump and hold together.
6. Transfer to a small mixing bowl, and reserve in the fridge.
7. To make rhubarb filling, in a medium mixing bowl, combine rhubarb, Lemon-Thyme Sugar, remaining sugar, brown sugar, cornstarch, and salt. Sprinkle on lemon juice and toss to distribute. Let sit for 15 minutes to allow rhubarb to begin to exude juice.
8. Divide filling between ramekins and top each with ½ cup of chilled, pinched streusel bits.
9. To bake, arrange ramekins on a small, edged baking sheet, and bake at 375ºF. for about 30 minutes, until rhubarb is bubbling, custard is risen, and streusel is crisp and golden.

Makes two shareable or four individual crumbles.

Copyright 2015 Susan S. Bradley.  All Rights Reserved.