RHUBARB TARTS – THE BEST ! My Sister came by – so I did homemade RHUBARB TARTS with rhubarbs straight from the garden. RHUBARB TARTS is spring on a spoon. Rhubarbs are vegetables, healthy and by the way rich on oxalic. Sour rhubarbs are done magically sweet in RHUBARB TARTS with crispy tarts. I promise you – these are great! And if you like it – served with whipped cream. My Sister and I ate RHUBARB TARTS just like that. Servings in 8 small forms or 1 large form (24 cm) for tart shells. Enjoy.Rhubarbs are best in April and May. Straight from the garden and organic.Ingredients: TART SHELLS: 1½ cup sifted flour; 1 egg; 125 g butter; ⅓ cup icing sugar; RHUBARBS: 1 pound rhubarbs (about 2½ cups); ½-1 cup sugar (to sweeten rhubarbs in the tarts). HOW TO DO: RHUBARBS: Clean and fix the rhubarbs. Cut the rhubarbs into 1 inch pieces. Preheat oven to 350 °Fahrenheit / 175 °Celcius (traditionel). TART SHELLS: Grease 8 small tins with melted butter. Measure ingredients. Sift wheat flour and icing sugar together in a large bowl. Add butter and egg, slightly beaten into the dry ingredients sifted together. With fingertips blend mixture until it ressembles coarse crumbs. Shape pastry into ball, wrap and set aside in refrigerator to cool for half an hour. On floured surface with floured colling pin, roll pastry into round. Divide in 8 parts.Shape pastry into ball, wrap and set aside in refrigerator to cool for half an hour. On floured surface with floured colling pin, roll pastry into round. Divide in 8 parts. Line tart shells with pastry. Press pastry onto bottom and up side of shells. Trim edge. With fork , prick pastry in many places. Line tart shells with pastry. Press pastry onto bottom and up side of shells. Trim edge. With fork, prick pastry in many places. Place rhubarbs in tarts. Add sugar – to sweeten rhubarbs. Sour rhubarbs need to be sweetened with a lot of sugar. Bake RHUBARB TARTS in preheated, moderate oven 350°Fahrenheit/175° Celsius about 35-40 minuttes. Cool off. Serving: The best RHUBARB TARTS – spring on a spoon. Bon appetit !