It’s springtime and time for making a Rhubarb and Strawberry Cream Tart. I remember rhubarb from my childhood and my grandmother’s house. Do you like Rhubarb? I used to eat the rhubarb raw and it was sour!!! I think that is part of the challenge. Why do kids like sour things? My Grandmother used to make a Rhubarb Cake and I’ll be making one of those for you soon. What are your favorite desserts from your grandmother’s house?
First you will wash and cut up the rhubarb and strawberries.
RHUBARB AND STRAWBERRY CREAM TART
- 6 cups chopped rhubarb
- 3 cups sliced strawberries
- 1 cup sugar
- 2 cups cream cheese
- 1 cup sour cream
- 1 cup sugar for cream mixture
- 1 teaspoon vanilla
- 2 eggs
- 52 vanilla wafers
- 2 cups chopped pecans
- 1/2 cup melted butter
- 1/2 cup sugar for crust
In food process crush vanilla wafers, and add chopped pecans and continue chopping and then add 1/2 cup melted butter, (add more butter if needed to hold the crust together. Press crust into a 8″ spring form pan.
Mix the chopped rhubarb, sliced strawberries and 1 cup sugar. Spread on top of crust in pan.
With mixer, mix together 2 cups cream cheese and 1 cup sour cream, 1 cup sugar, 1 teaspoon vanilla and 2 eggs. Pour on top of the fruit.
Bake at 375 for 30-40 minutes or until fruit seems soft. Let cool before releasing the springform pan. Slide knife around sides of pan first and then release and place on serving platter. Serves 8