Do yourself a flavor and use that backyard rhubarb bounty to make this tempting little tartlet. If you miss this opportunity, you’ll surely rue the day!
When we were developing this recipe for our pudgie pie cookbook, Pudgie Revolution, we found that raw rhubarb cooks perfectly in a pudgie pie. Since rhubarb contains significant liquid, we needed to find a way to keep this pie from being a soggy mess. The solution? We nestled a few pie crust scraps inside to soak up the excess moisture. It works perfectly and tastes exactly like the best rhubarb pie you’ve ever had!