Rhubarb-Rice Tart

Photo by Thor Swift for the San Francisco Chronicle

from the San Francisco Chronicle, April 16, 2008

via Judy Gray

6 to 8 servings

Roasted Fresh Rhubarb

1 1/4 pounds fresh rhubarb, trimmed and sliced into 3/4-inch pieces

1/4 cup sugar

Pastry

1 1/3 cup all-purpose flour

1/4 cup sugar 1/8 teaspoon Kosher salt

4 ounces (1 stick) unsalted butter

1 large egg yolk

1 teaspoon vanilla

Filling

1large egg 1 large egg yolk

3 teaspoons sugar

11/2 cups whole milk

1 cup heavy cream

1/4 teaspoon Kosher salt 

1/3 cup uncooked long grain rice

2 teaspoons vanilla

For rhubarb: Place oven rack in the center and preheat to 325 degrees. Arrange rhubarb slices in a single layer in a shallow glass or ceramic baking pan. Sprinkle with sugar (be generous), and cover the pan with aluminum foil. Bake just until tender, about 25 minutes. Don't overcook the rhubarb or it will fall apart. Cool in the pan, cover and refrigerate until ready to arrange on top of the tart.

For pastry: Use a 9 1/2-inch tart pan with removable bottom and at least 1 1/2-inch sides. In a food processor, combine the flour, sugar and salt, and pulse 3 or4 times to blend. Scatter the butter pieces over the flour mixture and pulse until the mixture is the consistency of cornmeal. In a small bowl, whisk together the egg yolk and vanilla. With the motor running, pour the egg mixture down the feed tube and process just until the ingredients form a ball. Remove the dough to a work surface, and with the heel of your hand press the dough together until it is smooth and cohesive. Shape the dough into a 5-inch disk (can be refrigerated up to 2 days) and place in refrigerator for 1 hour, set aside at room temperature until it is malleable yet still cool before using. Roll the dough between 2 sheets of plastic wrap. Roll out pastry and fit into the pan (remove plastic wrap). Refrigerate pastry-lined pan to chill dough, about 30 minutes or up to 1 day.

Place a rack in the center of the oven and preheat to 350 degrees. Bake for about 15 minutes, or until dough's surface is dull on top and firm to the touch in the center. Check after 5 to 7 minutes of baking for signs of blistering. If necessary, prick dough in 4 or 5 places to release steam so that the dough will fit snugly in the pan again. Cool.

For filling: Whisk the whole egg, egg yolk, and sugar in a small bowl briefly to combine. Set aside. Combine the milk, cream and salt in a 1 1/2-quart saucepan. Bring to a boil, add the rice and stir to blend. When the mixture returns to a boil, reduce heat to medium and simmer, uncovered, stirring
occasionally, for 18 to 20 minutes or longer, until the rice is tender. The mixture reduces during this time, and though it is thicker, it still appears liquid. Pour about 1/2 cup of the hot rice mixture into the egg mixture, stirring to combine. Then return egg-rice mixture to the remaining hot rice, and stir until blended. Stir in the vanilla. Spoon the rice filling into the partially baked pastry shell, spreading it evenly with a rubber spatula. Return to the oven for 12 to 15 minutes longer, or until the filling is set and the pastry is light golden near the rim of the pan. Remove from oven.

To finish the tart: Gently lift the rhubarb pieces from the pan one at a time and place them in a circular pattern on top of the tart. Sprinkle sugar on top (if necessary after tasting). Serve slightly warm or at room temperature.

The rice takes on the flavor of the rhubarb and is very tasty. Almond extract and orange zest can also be substituted for the vanilla flavoring.