As I sit in our springtime garden writing this, happy birds are playing in the bird bath, flowers are bursting into bloom, and the air smells sweet and fresh. Truly a wonderful spring afternoon. In celebration of the season, our rhubarb theme continues, this time with a new twist on the popular apple tart tatin. Caramelized rhubarb is topped with batter and baked in the oven, for a straightforward and delicious springtime dessert, in this recipe from Saveur.
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