Rhubarb-streusel tart from Simply Sensational Desserts: 140 Classics for the Home Baker from New York's Famous Pâtisserie and Bistro by François Payard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 04, 2025

    The volume of orange juice isn't specified; I just had 4 oranges, not 6, but enough juice to just cover the rhubarb, so it seemed OK. I was skeptical of the baking time of the streusel and sure enough, it hadn't browned at all after 12 min, but needed 15 min longer, by which time the crust was pretty dark. So next time I would add the streusel 15 min earlier. Otherwise, the tart was good, not too sweet, with just enough rhubarb and hints of orange and almond.

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