John Myers
Ingredients for 4 servings:
- 250 g flour
- 150 g butter
- 5 tbsp water
- 1 tsp salt
- 1 egg(s), optional
- 1 kg rhubarb
- 2 eggs
- 200 ml cream
- Sugar, as needed
- 1 packet of vanilla sugar, optional
- Hazelnuts, ground
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
with a neutral tart dough for all types of fruit and for savory quiches, tarts
Cake batter: Mix the above ingredients into a batter and refrigerate for one hour, or overnight if possible. Topping: Peel 1kg of rhubarb and cut into pieces. Glaze: Mix together cream, 2 eggs, and the desired amount of sugar/vanilla sugar. Spread the batter over the bottom of a baking dish, not too thinly, and spread ground hazelnuts over the batter. Place rhubarb pieces on top and bake in the oven at 200°C for 25 minutes. Then remove and spread the glaze over the batter and bake for another 15 minutes at 200°C. This neutral tart batter is suitable for all types of fruit and also for savory tarts/quiches.
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