Rhubarb Crumble Tart with orange juice brightens the flavor, with a tender buttery orange shortbread crust, and a crispy crumble topping that screams summertime!
Author: Portlandia Pie Lady
Ingredients
Orange Shortbread Crust
1cup flour (or gluten free flour)
1/4cup sugar
zestof1 medium to large orange
1/2cup butter, softened to room temperature
1largeeggÂ
Rhubarb Orange Filling
4cupsrhubarb, chopped into 1/2-inch pieces
2/3cupsugar
1/4cuporange juice
2tablespoons cornstarch, Clearjel, or tapioca starch
Crumble Topping
1/2cupall-purpose flour (or gluten free flour)
1/2cuppure cane brown sugar, packed
1/2cupquick oats
1/2cupbutter (softened to room temp)
Instructions
Orange Shortbread Crust
Preheat oven to 350 F.
Add the sugar to a large bowl. Zest the orange and stir well with the sugar.
Using a hand-held electric mixer (I like KitchenAid), beat the butter, egg into the sugar & orange zest, for about 1 minute to mix.
Continue using the mixer and beat in the flour. It will be stiff like cookie dough.
Spray a 10-inch ceramic or metal tart pan and press into the tart pan by hand, if it is a little sticky dust your fingers with some flour to get the dough as even as possible.
Pre-bake crust for 15 minutes at 350. Remove from oven and set aside while preparing filling and crumble topping.
Rhubarb Filling & Crumble Topping & Assembly
For the crumble, using a for, stir together the brown sugar, flour, quick oats. Add the softened butter and stir until the mixture is combined. It will be the consistency of a heavy cookie dough, set aside.
In a separate bowl combine the rhubarb, orange juice, cornstarch and sugar.
Spoon the rhubarb mixture, including all liquid, over the pre-baked crust.
Layer the crumble topping over the top. Bake for 40 minutes at 350 F.