Strawberry-rhubarb tart with almond crumble

Ingredients for 1 servings:

• 400 g rhubarb
• 230 g sugar
• 300 g flour
• 220 g butter
• 1 packet of vanilla sugar
• Salt
• 50 g almonds, chopped
• 400 g strawberries
• 1 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Clean the rhubarb, removing any strings if necessary. Cut the stalks into 2 cm wide pieces, mix with 50 g sugar and let stand for 30 minutes. For the crumble, sift the flour into a bowl. Add the butter, 180 g sugar, vanilla sugar and a pinch of salt. Knead everything into crumbles, first with the dough hook of a hand mixer and then with your hands. Press 2/3 of the crumble into a greased tart pan (24 cm in diameter), forming a 2 cm high edge. Mix the almonds into the remaining crumble. Pre-bake the base in a preheated oven at 190 °C on the second rack from the bottom for 13-15 minutes until light brown. Let cool. In the meantime, wash and hull the strawberries and halve or quarter them depending on their size. Drain the rhubarb and collect the juice. Mix the strawberries and rhubarb and spread generously on the pre-baked base. Spread the almond crumble on top and press it down. Bake the tart for another 35-40 minutes. Let it cool in the pan. Then dust with powdered sugar. Serve with whipped cream mixed with the reserved rhubarb juice.