I truly adore this time of year. The sun is starting to stake its claim as the dominating celestial presence in the sky and as of late I am no longer greeted by darkness in the morning. Now that spring is slowly fading into summer I am preparing myself for the new season and the wonderful changes it will bring about. Juicy summer fruits, melons bigger than my head, corn ready to eat uncooked straight off the cob—I just can’t wait. But there’s still plenty of spring produce to be enjoyed, so as a way to embrace this wonderful in-between-the-seasons time I wanted to create a dessert that represented just that.
Life, work, and family have been quite consuming lately, so when it comes to making something sweet at home I’ve found myself clinging onto simple desserts—which is exactly why I made this rhubarb and raspberry tart. Not only was it the perfect vessels to showcase the flavors of these beautiful fruits, but it’s an entirely straightforward, simple recipe.
I found the inspiration for this recipe in a used copy of a Donna Hay cookbook, and the recipe just called my name as I flipped through the pages. While I initially thought this cake was going come out dry, I was happy to find that the fresh fruit provides more than enough moisture for lovely cake with perfect texture. Plus, since the cake is a bit on the sweeter side, the tartness from the raspberries and rhubarb bring about a dynamic balance. This cake is incredibly versatile, so feel free to use whatever fruit you want!
Rhubarb and Raspberry Tart
Adapted from Donna Hay Off The Shelf
4 oz unsalted butter, softened
1 cup (superfine) sugar
Zest of 1 lemon, preferably organic
2 tsp vanilla extract
2 large eggs, room temp
1 ½ cups self-rising flour, sifted
½ cup sliced rhubarb
5 oz fresh raspberries
1 tablespoon powdered sugar
Heat the oven to 325°. Line a 9 or 10-inch (I used 10-inch ) round or tart pan with a removable base with parchment paper. Light grease the sides of the pan with a little baking spray or oil.
In medium bowl add the sugar and fresh lemon zest. Rub the zest with your fingers into the sugar until fragrant and slightly yellow.
Add the butter, infused lemon sugar, and vanilla extract to the bowl of standing mixer and beat everything together with a whisk attachment until light and fluffy.
Add the eggs, one at a time, until well incorporated. Add the sifted flour to the bowl and fold together with a spatula until just combined. Add the rhubarb, and fold just a few times to incorporate. Transfer the batter to the prepared pan. Top with raspberries and a dusting of powdered sugar.
Bake the tart for 1 hr, or until golden brown and cooked through. Allow the tart to cool for 10-15 minutes before removing from pan. Serve warm with fresh whipped cream or with ice cream.