Sunday mornings are meant for fresh scones and in the spring and summer months, those scones should be filled with rhubarb – an unsung hero, that I too had written off as a boring, tart, weed. Until last year when I decided to explore it a little more and discovered a whole world of wonders: this tart and cocktail in particular. And just as I re-discovered it, so many others have too, rhubarb is finally having it’s moment!
It’s often assumed that since I enjoy baking, I must be patient by nature – to which I always laugh – nothing could be further from the truth. I enjoy baking, because I enjoy eating it! And baking for others is one of my favorite ways to show I care. If you’ve followed along for any amount of time you’ll know that my baking is usually quite simple. Every so often I’ll come across something that inspires me, despite it’s complexity. That’s exactly what happened with this Elevated Rhubarb Tart.
Spring is most definitely in the air and while us Calgarians know better than to get overly excited in early April (it can snow well into May around here), I’m letting the joy and energy of Spring take over just a little. And what better way to celebrate than by baking!
When I think of Spring flavours, the first to come to mind is the bright, freshness of lemons. So that’s what I’m turning to for my Spring and Easter baking with a classic Lemon Tart. Gently sweetened and just tart enough (sans pucker), I think you’re going to love it.
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