{"id":29416,"date":"2013-06-09T20:46:23","date_gmt":"2013-06-10T00:46:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29416"},"modified":"2013-06-09T20:46:23","modified_gmt":"2013-06-10T00:46:23","slug":"rustic-rhubarb-tart%e7%94%b0%e8%88%8e%e9%a2%a8%e3%83%ab%e3%83%90%e3%83%bc%e3%83%96%e3%82%bf%e3%83%ab%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29416&lang=en","title":{"rendered":"Rustic Rhubarb Tart
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Rustic Rhubarb Tart<\/strong><\/p>\n

My mother-in-law gave us some of the beautiful rhubarb she got from a farmer. This rustic rhubarb tart is easy to make and it’s delicious! I made the dough the night before, so it really didn’t take time to put this together. Terry and I enjoyed this tart with whipped cream. Since we changed our diet to the 95% plant-based diet, I’ve stopped buying heavy cream. But for this treat I knew it was a must!<\/p>\n

Rustic rhubarb tar: crust (Martha Stewart’s galette recipe<\/a>), filling (rhubarb, sugar, corn starch), sugar, butter, egg yolk, water<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Rustic Rhubarb Tart My mother-in-law gave us some of the beautiful rhubarb she got from a farmer. This rustic rhubarb tart is easy to make and it’s delicious! I made the dough the night before, so it really didn’t take time to put this together. Terry and I enjoyed this tart with whipped cream. Since […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-29416","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29416"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29416\/revisions"}],"predecessor-version":[{"id":29430,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29416\/revisions\/29430"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}