Rhubarb-Almond Tart

Ingredients for 1 servings:

• 300 g rhubarb (weighed after cleaning)
• 150 g butter
• 3 eggs
• 175 g sugar
• 1 tbsp vanilla sugar, homemade OR:
• 1 pack of vanilla sugar, bourbon
• 1 pinch of salt
• 200 g flour
• 2 tsp baking powder
• 50 g almond(s), grated
• 100 g crème fraîche or sour cream
• 1 tbsp Amaretto, OR:
• some bitter almond flavor
• Fat and semolina for sprinkling the baking tin
• some almond flakes, for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

This recipe can also be used for muffins

Trim the rhubarb and cut it into small cubes. Cream the butter, sugar, vanilla sugar, salt, and eggs until fluffy, then stir in the flour mixed with the baking powder. Stir the crème fraîche, grated almonds, and finally the prepared rhubarb into the batter. Butter a tart pan (or muffin cups) and carefully sprinkle with semolina. Pour in the batter, decorate as desired, and bake in a preheated oven at 180°C for about 25-30 minutes until golden brown. Serve with a dollop of cream or a scoop of vanilla ice cream.