Having made endless rhubarb crostatas these last few years, I tried a slight variation - individual tartlets.
The recipe for the base is the same as before. Once the ingredients are blitzed in the food processor, continue mixing a bit longer till it forms a dough. You may need to tip the mix onto your counter and knead it a little by hand to warm the butter to help this along.
Using lots of flour to prevent the dough sticking, roll it out to about 3mm then cut out circles about 12cm in diameter - I used a bowl as a template.
Place these on a baking tray lined with parchment, leaving space between to allow them to spread slightly.
Cut your rhubarb stalks into even 4cm lengths, then cut these diagonally to create wedges. Arrange these in a circle on the tarts. I found it easier to do this on a thin board, then slice the circles onto the tarts.
Sprinkle each tart with a little sugar.
Bake at 180 degrees for about 15 minutes, or until the edges start to brown.
Allow to cool on the tray as they will still be rather bendy while warm.
Enjoy!
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