Strawberry Rhubarb Tart with Brown Butter Streusel

Rhubarb ... that's not a fruit you normally pluck out of the produce bin, take home and eat.  In fact I remember eating rhubarb only once before, years ago, thanks to a friend delivering a rhubarb cobbler sort of dish to our house, after which Mother and Daddy embarked on a considerable amount of coaxing and bribery before I gave it a try.  And I loved it!  For some reason though, I never tried it again until now.

This clipping appears to be from an issue of Bon Appetit and actually labels it a Rhubarb Tart.  Since I didn't have enough rhubarb for 5 cups I finished it off with strawberries and changed the name to Strawberry Rhubarb Tart.

Streusel -

9 tablespoons unsalted butter

3/4 cup sliced almonds

3/4 cup (packed) light brown sugar

1 teaspoon ground cinnamon

3/4 cup all purpose flour

Cook butter in large skillet over medium heat until golden, stirring frequently, about 5 minutes.  Remove from heat.  Mix in almonds, brown sugar and cinnamon.  Stir in flour until moist clumps form.  Cool completely.

Filling -

5 cups 1/2-inch thick slices of rhubarb

(or in my case 5 cups of sliced rhubarb and strawberries)

1 1/4 cups sugar

1/2 all purpose flour

1 teaspoon grated lemon zest

Toss all ingredients in bowl to blend.  Let stand about 15 minutes until filling is moist through, stirring occasionally.

Crust -

Unroll and place purchased pie crust into a 9-inch tart pan, trim to fit.  Pierce bottom with fork.  Bake at 375 degrees for 20 minutes until golden brown.

Reduce oven temperature to 350 degrees.  Spoon fruit filling into warm crust and top with crumbled streusel.  Bake for 1 hour until filling is bubbly and streusel is crisp and brown.  Cool on wire rack 30 minutes then serve warm.