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Rhubarb tart with almond cream icing

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Ingredients for 1 servings:

  • 200 g flour
  • 100 g butter
  • 1 tsp baking powder
  • 60 g sugar
  • 1 egg(s)
  • 2 tbsp oil
  • 2 tbsp cream
  • 300 g rhubarb, cleaned, cut into pieces
  • 3 tbsp sugar
  • 2 eggs
  • 60 g sugar
  • 150 ml cream
  • 1 tbsp almond(s), ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quickly knead the dough ingredients together, wrap the dough in foil, and chill for 30 minutes. Sprinkle the rhubarb with sugar. Roll out the dough and place it in a greased 28 cm tart pan. Spread the rhubarb on top. Mix the ingredients for the glaze together and spread the glaze over the rhubarb. Bake the rhubarb tart in a preheated oven at 175°C 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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