Categories: cobbler tart, pie

Ingredients

• 1 1/2 lb. Rhubarb, cut into 1/2-inch pieces
• 1 cup sugar, divided
• 2 Tbsp. cornstarch
• 1/2 tsp. salt, divided
• 1/4 cup all-purpose flour
• 1 (14 oz.) pkg. refrigerated piecrusts
• 2 Tbsp. brown sugar
• 1/4 tsp. cardamom
• 2 Tbsp. cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup chopped almonds

Directions

1. Combine rhubarb, 1/4 cup sugar, cornstarch and 1/4 tsp. salt in a saucepan over medium heat. Cook until sugar dissolves and rhubarb begins to release its juices, stirring frequently. Reduce heat to medium-low and cook until rhubarb softens but some chunks remain, stirring occasionally. Stir in almond extract and remove from heat. Let cool to room temperature.
2. Preheat oven to 350 degrees. Let the piecrust stand at room temperature for 15 minutes. Line tart pan or pans with the dough.
3. Place flour, brown sugar, cardamom, 2 Tbsp. granulated sugar and remaining 1/4 tsp. salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Transfer to a bowl and mix in almonds.
4. Lightly sprinkle each tart shell with abut 1/2 tsp. granulated sugar. Spoon rhubarb mixture into shells. Sprinkle streusel over filling. Place on a rimmed baking sheet. Bake until crusts and streusel are golden brown and filling is bubbling, about 25 minutes. Serve slightly warm or at room temperature.

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