Rhubarb Crumble Tart

with crème anglaise (aka "vaniljsås").

If you’re planning to make a pie or tart of some sort (or really any dessert hint hint) for Mother’s Day or Memorial Day, this would be a great one. It’s made with a buttery crumble dough, a tart rhubarb filling, and a foolproof 5-minute crème anglaise to pour over the top.

While most pies and tarts in the U.S. are served with whipped cream or ice cream, they’re often paired with “vaniljsås” in Sweden. It directly translates to “vanilla sauce,” but it’s essentially a crème anglaise–a pourable custard without any thickeners like cornstarch. It comes together quickly and couldn’t be easier.

I tested this recipe a few times: the first time, I didn’t make enough crumble; the second time, I made way too much; and the third time, it was just right–though I still needed to bump up the sugar a bit in both the dough and the filling.

Also, unlike most tart or pie doughs that call for cold butter to create flakiness, I use room temperature butter and really work it into the flour to get a tender, sugar cookie–like crust.

How to make it your own

• The whole recipe (including the crème anglaise) uses four egg yolks and no whites. If you don’t have a plan for the whites and want to avoid waste, you can always skip the crème anglaise and serve the tart with ice cream instead.

• Add some orange zest and a bit of freshly squeezed juice to the rhubarb filling for an extra flavor boost. Just don’t add too much unless you really love orange because its flavor really comes through.

Tips & tricks

• Make the tart dough a few days in advance and keep it chilled in the fridge until ready to use.

• You can also bake the tart start-to-finish the day before and store it in the fridge. I personally love it cold, straight from the fridge, but you could definitely warm it back up too.