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Rhubarb tart

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 100 g butter
  • 5 tbsp water
  • 3 tbsp sugar
  • 5 stalks of rhubarb
  • 1 tbsp sugar
  • 250 ml cream
  • 3 eggs
  • 3 tbsp sugar
  • 1 bag of vanilla sugar
  • 2 tbsp sour cream

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

Not so sweet

Knead the dough ingredients and chill in the refrigerator for 2 hours. Cut the rhubarb into pieces, sprinkle with 1 tablespoon of sugar, and let it set. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Place the dough in a springform pan. I line the bottom with baking paper and then clamp it to the pan. Don’t grease the edges, or the dough won’t rise. Pull the dough up along the edges. Spread the rhubarb pieces on the bottom. Whisk together the topping ingredients and pour over the pan. Bake for about 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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