Rhubarb Tarte Tatin
For this cake, rhubarb is caramelized until soft before being topped with batter and baked. Inverted and served with ice cream, it makes an impressive dessert.
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 www.saveur.com.
Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 3⁄4 lb. fat rhubarb stalks, trimmed and cut into 1 1/2" long pieces
- 1 1⁄2 cups sugar, divided
- 4 tbsp. unsalted butter, plus 6 tbsp. cut into 1/2" cubes and chilled
- 1 tbsp. fresh lemon juice
- 2 tsp. vanilla extract
- 1⁄2 tsp. kosher salt
- 2 1⁄2 cups flour, plus more for dusting
- 2 tsp. baking powder
- 1⁄2 cup vegetable shortening
- 1⁄3 cup milk
- 2 large eggs
- Vanilla ice cream or whipped cream, for serving (optional)
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