Rhubarb tart – rhubarb tartlets

Ingredients for 1 servings:

• 200 g flour
• 70 g sugar
• 1 pinch of sea salt
• 180 g butter
• 400 g rhubarb
• 280 g sugar
• 4 large eggs
• 1 lemon(s)
• 3 tbsp flour
• 1 pinch of salt
• some powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

thin sweet and sour rhubarb cake, for a 22 x 22 cm baking tin

Preheat the oven to 160°C (top/bottom heat). Line a 22 x 22 cm baking pan with baking paper. Leave about 3 cm of space on two opposite sides. This will make it easier to remove the tart later. You can of course also divide the dough into tartlet molds in portions. Put the flour, sugar, and salt into a food processor. Cut the butter into 2 cm cubes and add them. Knead everything until you have a crumbly dough. Spread this evenly on the baking paper. Bake in the preheated oven on the middle rack for about 40 minutes, until the edges are golden brown. Halfway through baking, I rotate the pan from back to front to ensure a more even finish. Remove from the oven and let cool on a wire rack. Increase the oven temperature to 180°C (top/bottom heat). While the base is baking, cut the rhubarb into pieces. Use a vegetable peeler to peel thin strips from a thin stalk and cut them into 5-10 cm long pieces. If desired, soak them in cold water for a few minutes; they will curl into curls. Zest the lemon and squeeze the lemon. Combine the remaining rhubarb pieces with 200 g of sugar in a saucepan and heat over medium heat, stirring constantly, until the rhubarb releases its juices. Increase the heat and simmer the rhubarb for about 20 minutes, stirring occasionally until the rhubarb has broken down. Allow to cool slightly and add the lemon juice and zest. If you like, you can puree everything. I prefer the stringy texture of rhubarb, however, and it saves time. Whisk together the eggs, remaining sugar, flour, salt, and rhubarb well. Spread everything evenly on the baked tart base and scatter the rhubarb strips decoratively on the surface. It will look a bit like streamers. Bake in a preheated oven at 180°C for approximately 20-30 minutes on the middle rack, until the topping is firm and slightly risen. Cool the cake on a wire rack. Run a knife around the edge and lift the tart from the baking pan. Cut into 3 x 6 cm rectangles or 4 x 4 cm squares. Sprinkle with powdered sugar and serve.