Peggy’s Rhubarb Dream Tart

Several years ago Peggy used rhubarb to prepare a delicious take on lemon squares. It’s still rhubarb season; the rhubarb plant in the garden continues to produce, so here’s our version  of Peg’s delicious bars. The tartness of the rhubarb plus the richness of the creamy orange scented filling and shortbread crust combine to make this a seductive spring dessert.

 INGREDIENTS

• 3/4 cup (5 oz.) GF flour mix (yours, ours, Trader Joe’s)
• 1/4 cup (1 oz.) sweet rice flour (a very fine flour)
• 1/8 cup (1 oz.) almond flour (remember you can make your own in a coffee mill)
• 1/3 cup (1.75 oz.) confectioner’s sugar
• 1/4 teaspoon xantham gum
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup good quality unsalted butter (Kate’s if you can get it) – room temperature
• FRUIT TOPPING INGREDIENTS
• 1/2 cup GF flour mix
• 3/4 cup (6 oz.) granulated sugar
• 2 eggs, beaten
• 1 tablespoon orange zest, firmly packed
• 1/2 teaspoon salt
• 2 1/2 cups chopped fresh red rhubarb (3 healthy sized stalks) – pieces should be 1/2 x 1/2 inches, a little smaller than bite sized.

DIRECTIONS:

1. 1.  Preheat the oven to 350F and lightly grease a 9″ spring form pan.
2. 2.  To make the shortbread crust combine the flours, xantham gum, salt, and confectioners’ sugar.  Add the softened butter and vanilla extract and stir until the mixture comes together in a stiff dough.   for full instruction please see : glutenfreegus.com

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