Rhubarb & Rose Petal Tart
ediblephilly.ediblecommunities.com
Adapted from a recipe by Stephanie Cameron, originally published in Edible Santa Fe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblephilly.ediblecommunities.com.
Ingredients
- 2 cups fresh rhubarb, diced into 1/2-inch pieces
- 2 tablespoons sugar
- 1 teaspoon rose water
- ¼ cup fresh rose petals, chiffonade cut
- ½ teaspoon cardamom
- 1 cup all-purpose flour
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 4 tablespoons unsalted butter, cut into several pieces
- 1 large egg
- 2 large egg yolks
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