Rhubarb tart - before it's too late!

Rhubarb Tart

Roll out the dough into a circle or a square approximately 1/8-inch thick. Place the dough onto a metal pan lined with parchment paper and set aside.

Preheat the oven to 400 degrees.

20 oz rhubarb - Make sure to remove the leaves since these are poisonous. Cut the stems into 1/4-1/2 inch batons about 3-4 inches long.
1 Tbsp flour
1/2 cup sugar (adding an additional 2 Tbsp sugar half way through baking)
Juice & zest of half an orange

Toss all ingredients together in a bowl and place on the prepared tart shell. make sure the red side of the rhubarb batons are facing up. Crimp the edges of the dough around the fruit to create a barrier. You can brush the edge with melted butter and sprinkle with sugar if desired.

Place in the oven to bake. After about 20 minutes, sprinkle the remaining 2 Tbsp sugar over the fruit and rotate the tart in the oven. Finish baking until the edges are golden brown and crust is baked through on the bottom - about 40-50 minutes total baking time.
Take out of the oven and cool on a rack.
Tart can be served warm or at room temperature. I like to pair it with a bit of sweetened cream or a scoop of strawberry ice cream.