Rhubarb TartTime, to bake three quarters of an hour to one hour. Cut the large stalks from the leaves, strip off the outside skin and cut the sticks into pieces half an inch long. Line a pie dish with paste rolled rather thicker than a crown piece, put in a layer of rhubarb, strew the sugar over it, then fill it up with the other pieces of stalks, cover with a rich puff-paste, cut a slit in the center, trim off the edge with a knife and bake in a quick oven. Glaze the top or strew sugar over it. |