One of the best things about spring and early summer in Nova Scotia.
Fresh local Rhubarb.
Washed and chopped just waiting for the pastry to be made.
I am quickly becoming a huge fan of Cheryl and Griffith Day, authors of 'The Back in the Day Bakery Cookbook'. This is the second time I've made their Short Crust and I have to tell you - it is EASY - and it is PHENOMENAL.
The best thing I've found to do when forming the crust is to start with building the sides by pressing dough into the ridges with your fingers and then, using your hands, spread the remaining dough over the main flat surface of the tart tin. The first time I made The Back in the Day Bakery's crust, I started in the middle of the tin and worked my way out to and up the 'walls' of the tin - the crust along the 'wall' was much thinner that time. By building the wall of crust first, you can then smooth extra dough down and into the middle.
5 Cups of washed, chopped Rhubarb
1+1/3 C Sugar
6 Tbsp Flour
1/2 C Apple Juice
Bake at 450 for 15 minutes with crust covered. Reduce heat to 350, uncover crust and bake 45 minutes more.