Rhubarb Tart

Even people who do not like rhubarb are delighted with this tart. The sweet, custard-like topping blends with the piquant fruit to form a special flavor.

Preheat oven to 400˚F.

Tart:

10-inch partially baked pastry shell

1½ pounds rhubarb (about 4 cups cleaned), fresh or frozen

2 tablespoons sugar

½ cup finely ground hazelnuts , almonds or fresh bread crumbs

1. Either rich tart pastry No. 3 or No. 9 is recommended for this tart. Flavor with vanilla or rum.

2. Wash rhubarb, remove woody ends and cut into half-inch lengths.

3. Toss with the sugar in a bowl and let stand for an hour. The sugar will dissolve and the rhubarb will give up juice.

4. Drain the rhubarb in a colander and save the juice.

5. Spread the hazelnuts evenly over the bottom of the tart shell after it has been partially baked.

Filling:

4 egg yolks

1 cup sugar

1 tablespoon rhubarb juice

2 teaspoons vanilla extract

4 tablespoons cornstarch

4 egg whites

1. Beat egg yolks until smooth.

2. Add sugar by spoonfuls and rhubarb juice. Continue beating until the mixture is pale yellow and fluffy.

3. Add vanilla, mix in cornstarch and set aside.

4. In a separate bowl beat the egg whites until they form stiff peaks.

5. Stir drained rhubarb into the egg yolk mixture.

6. Delicately fold in the egg whites

7. Pour the filling immediately into the partially baked shell and place the tart on the lowest rack of a preheated 400˚F oven for 35 to 45 minutes, or until the shell and the filling are nicely browned. Check after 20 minutes to see if the top is browning too fast. If necessary place a piece of aluminium foil lightly on the top of the pan.

8. Cool in the pan for 10 minutes. Unbuckle the rim of the pan and wait another 10 minutes before unmolding it onto a cake rack to cool thoroughly.

Serving suggestions. Dust lightly with confectioners sugar or serve with Schlagsahne (whipped cream).