Rhubarb Tart

June 3, 2010

Growing up, I knew the beginning of summer was in the air when my mom started making rhubarb desserts: rhubarb cake, rhubarb crisp, rhubarb crunch, and rhubarb bread. My husband loves rhubarb and now that rhubarb is finally in season, I’ve been whipping up a few of our favorite rhubarb recipes.

The other night, we had our friends over for a little Memorial Day BBQ and “Bachelorette” night (that’s “The Bachelorette”—my one guilty pleasure TV show).

Craig made bacon-wrapped scallops for our main entree. He simply took the scallops and wrapped them in a half slice of bacon and skewered them with a toothpick.


They were delicious!! I think the home-grown bacon from my parent’s farm made them extra sweet and savory.


I was in charge of the appetizer and dessert. Our appetizer was edamame guacamole.


Since reading blogs, I’ve been trying a lot of new recipes from various blogs. This recipe comes from Carrots ‘N’ Cake and can be found here.

Edamame Guacamole


  • 1 ripe avocado
  • 1 cup edamame, shelled
  • 1 lime, juiced
  • 1 chipotle pepper in adobo sauce (these are really hot so use at your own discretion)
  • 2 tsp minced garlic
  • 1/3 bunch of cilantro
  • 1/2 cup chopped tomato
  • 1/4 cup chopped onion
  • Salt and pepper to taste


  • Combine all ingredients in a food processor until smooth
  • Serve cold with pita chips, tortilla chips, or crackers


    I really liked this version of guacamole. What a great idea to use edamame and replace some of the fat with protein instead! It tasted just like regular guacamole but the consistancy was a little different. I would definitely make this version again!!

    Now on to the best part of our meal: dessert = Rhubarb Tart!! This rhubarb tart recipe is actually a new recipe but will definitely be making its presence in our kitchen again.

    Once again, this recipe came from a blog: Iowa Girl Eats and the recipe can be found here.

    Rhubarb Tart


    2 beaten eggs

    1 cup sugar

    1/4 cup flour

    3 cups chopped rhubarb

    1 frozen pie shell


    Whisk first three ingredients together until well blended. Add rhubarb and mix until combined. Pour into the pie shell and bake at 350 degrees for 60 minutes or until set.



    So easy and so incredibly good. (I could have eaten the entire thing!!) The filling melted in your mouth and the rhubarb’s tartness made it divine!!


    Happy Thursday!! Craig and I have some fun “Alaskan” plans for our anniversary this weekend. Can’t wait to share them with you!!

      1. There’s nothing better than that “home-grown” bacon!! Where does that bacon come from that they sell in the stores?

        I could eat Rhubarb desserts everyday!! Wait, I think I have been eating rhubarb desserts almost everyday since we have had rhubarb. Your “Rhubarb Tart” is what I call “Rhubarb Pie”. I have been making the “Rhubarb Crunch” recipe that I sent you. It is just like your “Rhubarb Tart” except you don’t have to roll out a pie crust.

      1. yumm this is a great idea! I’ve tried Bethenny Frankel’s “Mock-a-Mole” made with avocado and peas but I should give edamame a try next time. Perhaps a fun recipe for tomorrow’s Cinco de Mayo? I think yes

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