A delicious traditional dessert which only has a few ingredients. Best when fresh rhubarb is coming into season.
This tart, made with the first fruits of spring, is a delicious, delightful reward for enduring the long winter! Excellent recipe-probably the easiest I've ever made! I like to cut the rhubarb a bit smaller and add a little vanilla and fresh grated nutmeg. Next time I think I'll try adding a meringue topping...Thanks, Patti! - 08 Oct 2008
unusual texture but very yummy - 20 Jun 2012
It was very good - 08 Oct 2008