Rhubarb tart with orange flavor

Ingredients for 1 servings:

• 750 g rhubarb
• 1 vanilla pod(s)
• 150 g brown sugar
• 125 g butter, soft
• 1 pinch of salt
• 3 m.-sized eggs
• 1 orange(s), organic, or 1 sachet of orange peel zest
• 150 g wheat flour
• 50 g durum wheat semolina
• 2 tsp, crushed cream of tartar
• 50 g almond flakes
• 200 g whipped cream
• 1 tbsp, heaped orange marmalade
• 2 tbsp, leveled orange liqueur
• Fat and semolina for the baking pan

Instructions

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

Peel and dice the rhubarb, halve the vanilla pod lengthwise, and scrape out the seeds. Mix the rhubarb, seeds, and 50g of the brown sugar together and set aside. Then cream the butter, the remaining 100g of brown sugar, and a pinch of salt until creamy. Gradually beat in the eggs. Wash the orange in hot water, dry it, and finely grate the zest (or use 1 sachet of orange zest). Mix the flour, semolina, and baking powder, then stir into the egg and butter mixture along with the orange zest. Pour the batter into a lightly greased tart tin (28cm diameter, preferably with a removable bottom) that has been dusted with semolina. Drain the rhubarb well (in a sieve) and then spread it over the tart. Sprinkle the almonds on top. Bake in a preheated oven (175°C top/bottom heat or 150°C fan-assisted oven) on the middle rack for about 1 hour. Just before serving, whip the cream with the orange marmalade and orange liqueur, if desired, and serve with the tart. 230 kcal per serving.