Whoa whoa wee wah. Got lazy in writing new posts recently (as usual).

Here’s a super awesome cherry and rhubarb tart I made, with a brown butter crust.

It will take you maybe an hour and a half max to make this super easy and rustic looking little beast, from start to finish. Eat it hot out of the oven with some ice cream, or let it cool and enjoy for breakfast like I did. Fruit is very breakfasty, okay? So it’s totally okay if you eat this for breakfast. I said so.

Cherry Rhubarb Tart with Brown Butter Crust

For the crust:

6 tablespoons unsalted butter
3 tablespoons water
1 tablespoon canola oil
1 tablespoon sugar
1/8 tsp salt
1/2 cup whole wheat flour
1/2 cup all purpose flour

Preheat the oven to 350F and set aside a 9″ removable bottom tart pan. Put the butter, water, oil, sugar and salt in a pot over medium heat without stirring. Let this bubble away until the butter begins to brown around the edges. Remove from the heat and dump in the flour, stirring until it all comes together. Press into the pan and bake for about 10-12 minutes until slightly golden.

For the filling:

1/4 cup cornstarch
3 tablespoons water
1/3 cup sugar
4 cups fresh rhubarb sliced 1/2″ thick
1 cup pitted cherries

Place the rhubarb, cherries, and sugar together in a pot and heat over medium until the rhubarb just starts to release its juices. It should still be firm. Dissolve the cornstarch in the water and add to the fruit, stirring constantly until thickened and bubbling. The rhubarb should still be mostly firm.

For the crumbley topping of sorts:

1 cup oats
1/4 cup brown sugar
2 tablespoons coconut oil

Mix everything together until crumbley and whatnot.

Assembly:

Pour the fruit filling into the tart shell, and top with the crumbley mix. Bake at 350F for about 25-30 minutes, until the filling is all bubbley and the crumble is browned.

Eat!

This tart didn’t last longer than a day in my house, which I was very disappointed about. I came home from work the next day, thinking on the entire drive home that “oh I’m totally gonna eat some of that fruity deliciousness!” and then IT WAS ALL GONE. One single tear was shed for my loss.

I like how the cherries helped the rhubarb stay nice and red instead of green. Yay red fruit! You could do this with raspberries too! Raspberry rhubarb would be good. Even strawberries for a classic! Exclamation marks!