Rhubarb Tart, Large

Rhubarb and Ginger are the perfect pair. The pleasant sourness from the rhubarb compliments the zest of the ginger and both are tied together perfectly with the sweetness of sugar.  The filling is baked in a flaky pastry crust and topped with a cinnamon spiced oat topping. This tart can serve 6 people and goes really well with a dollop of vanilla ice cream or whipped cream.

INGREDIENTS:

Pastry Dough: Wheat flour, unsalted butter, Cabot sour cream, baking powder, salt, egg wash.

Filling: Rhubarb (will be local when available from the northeast region), candied ginger, sugar, and cornstarch.

Topping: Oats, wheat flour, butter, sugar, salt, cinnamon, vanilla extract.