Rhubarb Poptarts with Rye Pastry and Cardamom Glaze
I had no intention of posting this recipe here—one that I quite literally just threw together little-by-little over the course of a couple of evenings (I am so not a weekday baker), hoping that it would work for a breakfast potluck we were having at work. I baked them off the morning of and piled the surprisingly substantial tarts, which were not even done cooling, in a Tupperware container that I left uncovered so they wouldn’t steam and turn from crisp to mushy. I ran to work in half the time it usually takes me, darting through the streets of my town with an open box of warm pastries. It couldn’t have looked as strange as that time I stuffed the remnants of a certain 3-layer cream cake into a bright blue cold-keeper bag and ran it around town in 90-degree weather. But it was still ridiculous. When I arrived, I threw spoonfuls of glaze messily onto just cooled-tarts and set them down.
These are simple tarts, elevated perhaps because they’re encased in my very favorite pastry, whose nuttiness is a warm counterpoint to the clarifying tang of the simple rhubarb filling. But they were very well-loved (in fact there are still shards of their flaky, flaky layers gracing corners of our office), so I thought I’d share them with you, just in case you haven’t had your fill of the stalks yet (or they’re the only thing in your garden). And I’ll take any excuse to get more rhubarb on the blog. I just love the stuff.
729 layers 