Rhubarb: our first spring dessert from the garden

Rhubarb tart

Crust

1 cup whole raw almonds chopped in blender (We like the nuts to be not too fine, but if you prefer them finely chopped go right ahead)
½ cup flour
¼ cup sugar
¼ cup butter (add a bit more if the dough is too dry)

Mix ingredients to form a dough, then press into a greased or parchment lined 8 inch square baking pan

Bake @ 350 for about 15 minutes checking occasionally to make sure the crust doesn’t burn

Cool while you prepare rhubarb filling

Filling

Place in a bowl:

3 - 4 cups chopped fresh rhubarb (We like lots of fruit)
1 cup brown sugar
3 – 4 eggs (I use an egg to fruit ratio, three cups of fruit, three eggs etc)
½ cup light sour cream
A bit of nutmeg and/or cinnamon if you like your fruit pies spiced

Mix all ingredients together until well blended then pour over the crust.

Bake @ 350 until the tart is set (knife or toothpick comes out clean). It will take anywhere from 45 minutes to 1 hour, but don’t worry if it takes a little longer.