2cupsrhubarb, cut in bite-size pieces (about 1/2-1 inch long depending on thickness)
Preheat the oven to 350F.
Meanwhile, pulse together the flour, butter, baking powder, and sugar in a food processor. Drizzle water into the mixture until it comes together and can be formed into a ball of dough.
Next, press the dough into a 10″ sprinform pan, being sure to go up the sides at least 1 1/4 – 1 1/2 inches (so the liquid doesn’t overflow). I like the edge to be a little uneven – it looks rustic and charming once it is baked. Plus, it’s much easier.
Refrigerate until needed.
In a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. In a measuring cup whisk the cream together with the egg yolks.
Add chopped strawberries and rhubarb to a large bowl. Toss with flour mixture.
Add the strawberries to the tart and pour the cream/egg yolk mixture over the top.
Bake 30-35 minutes, or until the berries are softened and the cream is set.
Cool. This tart is as good room temperature as it is cold, although cold is probably more traditional. I’m only saying, in case you can’t stand to wait until it cools down all the way to dive into the sweet tart goodness. In which case you are probably required to eat it with vanilla ice cream.