Rhubarb Tarte Tatin
Ingredients
- 3⁄4 lb. fat rhubarb stalks, trimmed and cut into 1 1/2″ long pieces
- 1 1⁄2 cups sugar, divided
- 4 tbsp. unsalted butter, plus 6 tbsp. cut into 1/2″ cubes and chilled
- 1 tbsp. fresh lemon juice
- 2 tsp. vanilla extract
- 1⁄2 tsp. kosher salt
- 2 1⁄2 cups flour, plus more for dusting
- 2 tsp. baking powder
- 1⁄2 cup vegetable shortening
- 1⁄3 cup milk
- 2 large eggs
- Vanilla ice cream or whipped cream, for serving (optional)
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