They call rhubarb the “pie plant,” and for good reason. In this tasty tart, the tanginess of the ruby stalks is tempered by a creamy, sweet topping. This tart is light, with just enough butter to make the whole wheat crust tender and flaky.
- 3/4 cup whole wheat pastry flour
- 1/2 cup unbleached flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons cold butter
- 1/4 cup ice water, approximately
- 8 ounces rhubarb, chopped to make 2 cups
- 1 cup fresh raspberries, washed and dried
- 2 large eggs, lightly beaten
- 3/4 cup sugar
- 2 tablespoons unbleached flour
- 1 cup plain Greek yogurt, fat free
- 1/2 teaspoon vanilla
- Preheat the oven to 400 degrees F. Lightly butter a 10 inch springform pan. In a large bowl, whisk the flours, sugar and salt. Use the coarse holes on a grater to grate in the cold butter, and toss with your fingertips to coat the butter pieces with flour. Use a fork to mix the ice water in, drizzling it over the flour mixture as you toss. Use your fingers to press the dough and mix it just until the flour is incorporated, don’t over mix. Crumble the dough into the springform pan and pat to make a crust, pressing it up the sides about 3/4 of an inch. Chill the crust while you prepare the filling.
- Chop the rhubarb and reserve. Wash and dry the berries and reserve.
- In a medium bowl, combine the eggs, sugar and flour and whisk to mix well. Add the yogurt and vanilla and whisk.
- Sprinkle the rhubarb and raspberries evenly onto the bottom of the chilled crust. Drizzle the yogurt mixture evenly over the rhubarb, and tap the pan to settle the filling.
- Bake for 30-35 minutes, until the edges are puffed and a toothpick inserted in the center of the tart comes out with only moist crumbs attached.
- Cool for at least 5 minutes before serving. The tart will keep refrigerated for up to a week.