Best Sweet Tart Rhubarb Crepes Recipes

VANILLA-RHUBARB TART

Vanilla-Rhubarb Tart image

A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions and parties.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield 1 tart

Number Of Ingredients 10

Ingredients

Unbleached all-purpose flour, for dusting
1/2 Test Kitchen's Favorite Pate Brisee in a rectangular disk
1 cup granulated sugar
1 tablespoon cornstarch
3/4 teaspoon kosher salt
1 vanilla bean, split and seeds scraped (pod reserved for another use)
1 pound rhubarb (about 6 stalks), halved lengthwise, then cut on the diagonal into 1 1/4-inch pieces
2 teaspoons fresh lemon juice
1 egg, beaten
Coarse sanding sugar, for sprinkling (optional)

Steps:

Preheat oven to 375 degrees. Line a baking sheet with parchment. On a lightly floured surface, roll out dough to a 10-by-13-inch rectangle, about 1/8 inch thick. Transfer to prepared sheet and refrigerate 15 minutes.
Meanwhile, whisk together granulated sugar, cornstarch, and salt. Using your fingers, work vanilla seeds through mixture evenly. Add rhubarb and lemon juice; stir to combine.
Arrange rhubarb mixture over dough, in a herringbone pattern if desired, leaving a 1 inch border. Fold edges of dough over to partially cover rhubarb. Brush crust with egg, sprinkle with sanding sugar, and bake until bubbling in center, 45 to 50 minutes.
Using a pastry brush, spread bubbling juices over rhubarb to glaze. Let cool at least 30 minutes. Tart can be stored, tented with foil , at room temperature up to 1 day.

CREAMY RHUBARB CREPES

Creamy Rhubarb Crepes image

Fixing rhubarb this way brings a spring "zing" to the table. I adapted this crepe recipe, which originally featured strawberry jelly, from one I loved as a child. My husband declared it a "winner". He even came up with its name.

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 35m

Yield 10 crepes.

Number Of Ingredients 14

Ingredients

3 eggs
1 cup milk
5 tablespoons butter, melted
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
Additional butter
SAUCE/FILLING:
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
2 cups thinly sliced fresh or frozen rhubarb, thawed
1 package (8 ounces) cream cheese, softened
Confectioners' sugar

Steps:

In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes. , Melt 1/2 teaspoon butter in an 8-in. nonstick skillet. Pour 1/4 cup batter into the center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack; cover with paper towel. Repeat with remaining batter, adding butter to skillet as needed., Meanwhile, for sauce, combine the sugar, cornstarch and cinnamon in a saucepan. Stir in rhubarb. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened and rhubarb is tender. Remove from the heat; cool slightly., For filling, in a bowl, beat cream cheese and 1/4 cup of the rhubarb sauce until smooth and creamy. Place a rounded tablespoonful on each crepe; fold in half and in half again, forming a triangle. Dust with confectioners' sugar. Serve with remaining sauce.

Nutrition Facts : Calories 646 calories, Fat 32g fat (19g saturated fat), Cholesterol 215mg cholesterol, Sodium 433mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 2g fiber), Protein 12g protein.