A delightful twist on the classic rhubarb pie, this rustic tart combines a flaky crust with a tangy-sweet rhubarb filling, perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the flour and sugar for the crust.
Mixing the dry ingredients first ensures even distribution.
Cut in the butter until the mixture resembles coarse crumbs.
Use cold butter to achieve a flaky texture.
Add cold water gradually, mixing until the dough comes together.
Add water sparingly to avoid a sticky dough.
Roll out the dough on a floured surface and line a pie dish with it.
Chill the dough if it's too soft to handle.
In a saucepan, combine sugar, cornstarch, and cinnamon for the filling.
Mix well to avoid lumps in the filling.
Add the rhubarb and cook over medium heat until thickened.
Stir constantly to prevent sticking.
Pour the filling into the prepared crust.
Spread the filling evenly for consistent baking.
Bake in the preheated oven for 40-45 minutes until the crust is golden brown.
Check halfway through to ensure even baking.
Let the tart cool before serving.
Cooling helps the filling set properly.
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