Rhubarb tart

Ingredients for 1 servings:

• 750 g rhubarb
• 150 g sugar
• 1 ½ packets of vanilla sugar
• 4 tsp, heaped cornstarch
• 4 tbsp water
• 150 g flour
• 90 g butter, cold
• 1 egg(s) (size M)
• 30 g sugar, fine
• 1 pinch of salt
• Fat for the mold
• Flour for the mold
• Flour for the work surface
• 50 g white chocolate for spreading

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

a simple, sweet and sour rhubarb tart

Wash the rhubarb and cut into pieces. Place the pieces in a saucepan and sprinkle with the sugar and vanilla sugar. Let the mixture stand with the lid on for 1 hour. The sugar will absorb the water from the rhubarb during this time. Meanwhile, prepare the shortcrust pastry. Mix the flour, sugar, and salt. Add the egg and the cut butter. Mix everything until smooth. Form the mixture into a flat ball, wrap it in cling film, and then let it rest in the refrigerator for 30 minutes. Grease and flour the springform pan. After 30 minutes, remove the dough from the refrigerator and roll it out on a floured surface to a thickness of 4 mm. Place it in the springform pan and shape the edges to a height of 3 cm. Trim off any excess dough with a knife. After 1 hour, some water should have formed at the bottom of the pan with the rhubarb. If not, add a little water to the pan. Bring the rhubarb to a boil. Now mix 4 teaspoons of cornstarch with 4 tablespoons of cold water. As soon as the rhubarb boils, it will collapse. Just before the rhubarb mixture reaches the desired texture, add the cornstarch-water mixture, bring to a boil, and simmer for 1-2 minutes. Melt the white chocolate in a double boiler and brush it thinly over the dough (including the sides). Pour the rhubarb mixture over the dough, smooth it out, and bake in the oven at 200°C for 20 minutes. I always keep some leftover dough and use it later for other cakes or quiches. The recipe for the “rhubarb compote” filling comes from wife77’s database.