Rhubarb-sour cream crostata from The Farm: Rustic Recipes for a Year of Incredible Food (page 21) by Ian Knauer

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Notes about this recipe

  • bching on May 09, 2016

    crust did not work well for me and I won't make this again; the filling was okay but I have better rhubarb options than this.

  • TheCulinaryLibrarian on June 04, 2015

    I haven't made this with the rhubarb yet - but I love this recipe for the crust! I make it for both sweet and savory tarts/pies/crostata's and it works perfectly. A few summer's ago I did a ricotta-zucchini filling and it was divine.

  • Cheri on September 23, 2012

    Had a fight with the crust. Didn't get enough to fold over top, but baked anyway. Had to add a few strawberries to get to 5 cups of fruit. Substituted cream fraiche for the sour cream. REALLY soupy, but good flavor. Baked for 45 min. Loved the flavor combination, but needed to eat with a spoon!

  • Breadcrumbs on June 13, 2012

    p. 21 Mmmm, so delicious! This was a huge hit and I used a store-bought crust (PC Puff Pastry). We loved the rich flavour that the sour cream brought to the dish and having a chunkier rhubarb than I’m accustomed to using in a tart was nice as well. I’m loving this book for it’s unique recipes. I did need to adjust the cooking time – my tart was finished in 30 mins. I used lime zest in place of the lemon. I’m making another one tonight! Photos here: http://chowhound.chow.com/topics/848094#7398241

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