Monday, May 23, 2011

Rhubarb Cheese Tart

Today, Canada is celebrating Queen Victoria's birthday, May 24th. She is known for the longest ruling monarch of Great Britain, May 24, 1819 - January 22, 1901. It marks the first official long weekend in spring, which is popular for spring/summer travel and also a wonderful time to start gardening plans.

Harvesting fresh rhubarb from my garden is one of my favorites. It seems like it can grow anywhere without too much care....except at my place. Last year my daughter planted a couple of plants behind the shed and somehow they disappeared only because her Dad thought that they were weeds and dumped a load of top soil on the newly planted patch. Regardless, I will endeavor to make it up to her by planting some more rhubarb.

One thing about rhubarb, you either love it or you don't...but this one will fool you.

Crust
  • 1/2 cup butter
  • 1/2 cup creamed cheese
  • 1/2 cup icing sugar
  • 1 Tbsp. milk
  • 13/4 cups flour
  • 2 tsp cornstarch
  1. Cream the butter, cheese, icing sugar, and milk.
  2. Add the sifted dry ingredients.
  3. Roll out and fit into a 9-inch spring from pan or put into a 9x9 baking pan.
  4. Bake at 350 ยบ until light brown on edges (10-15 min)
  5. Cool completely
Icing
  • 1/4 cup butter
  • 1 tsp. vanilla
  • 1 cup icing sugar
  1. Cream the butter and vanilla.
  2. Gradually add the icing sugar and beat until smooth. It should be a thicker consistency.
  3. Spread the icing on the crust when it is cool.

Rhubarb Topping
  • 3 cups chopped raw rhubarb
  • 1/2 cup sugar
  • 1 cup water
  • 2 cups whipping cream
  1. Cook rhubarb in water and sugar.
  2. When rhubarb is completely cooked and no longer hold its shape, remove from heat.
  3. Drain off any extra liquid and cool completely
  4. Whip the cream until it holds peaks. (don't add any sugar)
  5. Gently fold the rhubarb into the whipped cream until completely blended.
  6. Top the shortbread crust with the rhubarb mixture and chill before serving.
Drain off any excess liquid and it will look almost like a puree'


Enjoy this light airy surprise of rhubarb!

12 comments:

  1. This recipe sounds great, but I think I missed where you put in the cream cheese.

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  2. Can't wait to actually have rhubarb to try making this - it looks so yummy! Thanks for sharing :).

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  3. this sounds awesome and it will be a must make!! I made yhe cream puff dessert and it was wonderful!! It dissappeared very quickly at our family gathering yesterday!!

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  4. Looks like a very yummy dessert Marg!
    Beautiful...

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  5. yummm, i am so glad people are posting their rhubarb recipes! guess it's that time of year. this looks awesome! loves it, thanks for the post!
    -meg
    @http://clutzycooking.blogspot.com

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  6. The cream cheese is mixed right into the crust. Cream the butter and cream cheese together.
    Have a wonderful day.

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  7. I can vouch for this one. Most yummy!

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  8. Marg...how beautiful! Thank you so much. I look forward to sampling this in the weeks to come.

    Wishing all Canadians a very happy Victoria Day!

    Anna in Toronto

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  9. HI MARG;
    I do have rhubarb growing by my garden too. Your dessert looks so very yummy, But I do have a question for you!! (Do gease and flour your pan ,or line it with paper?)

    thanks and I enjoy this blog !!

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  10. Sweet Mennonite Girls I just love your blog. The pictures are beautiful, the thoughts are inspirational, and the recipes are so yummy I think I gain weight every time I look at them. Thank you so much for sharing with us all. Hugs, Bobbi Jo

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  11. Hello ladies, I am still looking for your new cookbook.. do you think it will come to Walmart, or Coles..

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  12. I made this a couple days ago.
    Very good but rich. I had to share
    with friends, whom loved it also.
    Thanks for sharing.

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