Market Watch: Rhubarb

Spring has officially sprung. At least it looks that way, what with the arrival of rhubarb at Prairie Hollow Farm's stand at the Mill City Farmers Market, chronicled in this week's Market Watch.

As promised, here are two recipes that make the most of this early-arriving stalk.

PAM BENIKE'S RHUBARB CAKE

Serves 12.

Note: "I'm not sure how many generations back this goes, but at least as far as my great-grandmother," said Prairie Hollow farmer Pam Benike. She prefers to mix 1 cup all-purpose flour with 1 c. of her Prairie Hollow wheat flour.

2 c. flour

1 tsp. baking soda

1 ½ c. brown sugar

½ c. shortening

1 egg

1 tsp. vanilla extract

1 c. milk

2 c. chopped rhubarb, stalks split lengthwise and cut into ¼ inch pieces

1 tsp. cinnamon, or more to taste

1 tbsp. granulated sugar, or more to taste

Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda and salt and reserve. In a bowl of an electric mixer on medium-high speed, beat brown sugar and shortening until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat until thoroughly combined. In a small bowl, combine milk and vinegar. Reduce speed to low and add flour in 3 parts, alternating with milk and ending with flour. Stir in rhubarb. Spread batter into a 9x13-inch glass baking pan, sprinkle generously with cinnamon and granulated sugar and bake until lightly brown, about 35 to 40 minutes. Remove from oven and transfer baking pan to a wire rack and cool.

Makes 1 9-inch tart.

Note: This recipe must be prepared in advance. "Look for rhubarb stalks of the same width to ensure even cooking," writes Martha Stewart in "Martha Stewart's Baking Handbook" (Clarkson Potter, $40). If necessary, cut differently sized stalks lengthwise to match. The crust, filling and poached rhubarb can be prepared a day in advance and assembled shortly before serving. The baked crust can be kept, loosely covered, at room temperature; refrigerate the filling and the rhubarb (in the poaching liquid) separately. Strain the rhubarb and reduce liquid several hours before serving.

Flour

Cream Cheese Tart Dough (recipe follows)

1 1/2 c. plus 2 tbsp. sugar, divided

1 small red beet, well-scrubbed, cut into wedges

1 1/2 lbs. rhubard, leaves trimmed and stalks sliced diagonally into 2-inch pieces

4 oz. cream cheese, at room temperature

Freshly grated zest of 1 lemon

1/4 c. sour cream

To prepare dough: On a lightly floured piece of parchment paper, roll out the dough to a 12-inch square, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch square fluted tart pan with a removable bottom, pressing into corners. Using a sharp knife or rolling pin, trim dough flush with pan. Prick the bottom of the dough all over with a fork. Chill tart shell until firm, about 30 minutes.

Preheat oven to 350 degrees. Line chilled shell with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, 20 to 25 minutes. Remove parchment and weights; continue baking until crust is deep golden brown all over, 10 to 15 minutes. Remove from oven to a wire rack and cool completely.

To prepare rhubarb: In a large skillet, stir together 1 1/2 cups water, 1 1/2 cups sugar, vanilla bean and seeds and beet. Cook over medium-high heat, stirring occasionally, until sugar is completely dissolved and mixture comes to a boil. Add rhubarb, turn off heat. Cover and let stand until rhubarb is tender and gives only slight resistance when pierced with the tip of a sharp paring knife, about 20 minutes. Line a baking sheet with several layers of paper towels. Carefully remove rhubarb from skillet with a slotted spoon, and spread in a single layer on prepared baking sheets. Strain 1 cup of poaching liquid into a medium skillet. Cook over high heat until syrup has thickened to a glaze, about 10 minutes; set aside until cool. To prepare filling: In a bowl of an electric mixer, combine cream cheese, remaining 2 tablespoons sugar and lemon zest and beat until smooth. Add sour cream and beat until mixture is very smooth.

To assemble tart: Using an offset spatula, spread cream cheese mixture evenly over bottom of cooled crust. Carefully arrange poached rhubarb on top of the cream cheese mixture and drizzle with reserved cooled syrup. Loosely cover with plastic wrap and chill in refrigerator until ready to serve, up to 4 hours.

CREAM CHEESE TART DOUGH

Note: From "Martha Stewart's Baking Handbook."

1 c. flour

1 tbsp. sugar 1

/2 tsp. baking powder

1/4 tsp. salt

3 oz. cream cheese, cold

Directions