Rhubarb Tarte Tatin
Serves 6
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Ingredients
  1. 3⁄4 lb. rhubarb, trimmed and cut into 1 1⁄2" pieces on an angle
  2. 1 1⁄2 cups sugar
  3. 4 tbsp. unsalted butter, plus 6 tbsp. cut into 1⁄2" cubes and chilled
  4. 1 tbsp. fresh lemon juice
  5. 2 tsp. vanilla extract
  6. 1⁄2 tsp. kosher salt
  7. 2 1⁄2 cups flour
  8. 2 tsp. baking powder
  9. 1⁄2 cup vegetable shortening
  10. 1⁄3 cup milk
  11. 2 eggs
  12. Vanilla ice cream or whipped cream, for serving (optional)
Instructions
  1. Heat oven to 375°. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and 1⁄4 tsp. salt in a 9" cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.
  2. Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces. Add milk and eggs and stir until a soft, sticky dough forms. Place spoonfuls of dough over rhubarb mixture and smooth with a nonstick spatula. Bake until the crust is golden and cooked th
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