John Myers
Rhubarb Tart with Sour Cream
The perfect rhubarb tart with sour cream recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 1 Egg
- 75 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 2 tablespoon Ground almonds
- 250 g Flour
- 500 g Fresh rhubarb
- 3 tablespoon Sliced almonds
- 2 tablespoon Breadcrumbs
- 200 g Sour cream
- 100 g Creme fraiche Cheese
- 4 Eggs
- 125 g Sugar
- 1 packet Vanilla sugar
- 1 packet Custard powder
- Powdered sugar
- Prepare a shortcrust pastry using butter, egg, sugar, vanilla sugar, salt, almonds and flour. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
- Clean the rhubarb, cut into pieces approx. 1 cm long. Wash and drain. Mix the almonds with breadcrumbs.
- Grease a tart pan (approx. 26 cm in diameter). Roll out the dough and place in the pan. Pull up the edge. Prick the bottom several times with a fork. Spread the almond and breadcrumbs mixture on the bottom and top with the rhubarb.
- Mix the sour cream, crème fraîche, eggs, sugar and vanilla sugar together. Stir in the pudding powder. Pour the sour cream over the rhubarb.
- Bake the cake in the oven at 175 degrees for about 35 to 40 minutes. Remove from oven and allow to cool. Remove from the mold and sprinkle with powdered sugar.
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