After posting about my excitement for the arrival of rhubarb season, someone shared Anna Olson’s Rhubarb Cream Tart recipe, calling it her favorite – and something she makes every year. I couldn’t resist that kind of endorsement!
It starts with a classic graham cracker crust (I added a little extra butter to help it hold together as my pressed crusts always seem to crumble). On top goes a dreamy no-bake cheesecake layer infused with lemon and vanilla – it’s cream (cheese) on cream (mascarpone) on cream (whipped) – spread generously over the crust.
Then comes the star of the show: a roasted rhubarb compote made with sugar and white wine, cooled before being spooned over the creamy filling. And because I can never have too much cream, I finished it with another layer of whipped cream and a final sprinkle of crumbled graham crackers for crunch.
I have to agree – this is a new favorite!
Book: Sugar, page 23
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: graham crackers
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
How much whipped cream did you use to make the top layer…?…Thanks
My go-to recipe is a cup of heavy whipping cream, 1 tablespoon sugar and 1 teaspoon vanilla. Whipped into soft peaks – not sure how much exactly that nets out to.