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 made with Maine Grains oats. This tart can serve 6 people and goes really well with a dollop of vanilla ice cream or whipped cream.
Pastry Dough: Wheat flour (wheat, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), unsalted butter, Cabot sour cream, baking powder, salt, egg wash.
Filling: Rhubarb (will be local when available later in the season), candied ginger, sugar, and cornstarch.
Topping: Maine Grains oats, wheat flour, butter, sugar, salt, cinnamon, vanilla extract.