Rhubarb tart – tarte recipe
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Ingredients
12 servings 100 g of my slo 1 pinch of salt 200 g of plain flour 2 pcs. eggs 1 packet of vanilla sugar 200 ml of sour cream 500 g rhubarb 1 tbsp brown sugar 1 pinch of ground cinnamon 200 g of sugar
Recipe preparation order
1 First prepare the dough (Pâte brisée). 2 In a bowl, mix together the flour, flour, brown sugar and a pinch of salt. Gradually add about half a glass of cold water until the dough comes together. Knead the dough and put it in the fridge to rest.
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3 Clean the rhubarb, cut off the ends and rinse. Cut the rhubarb into small pieces. 4 In a bowl, whisk together the two eggs, sour cream, sugar and cinnamon. 5 Roll out the remaining dough on a floured rolling pin and place in a pre-greased cake tin (26 cm). Spread the sliced rhubarb over the pastry and pour in the mixture of eggs, cream, sugar and cinnamon.
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6 Sprinkle the top with vanilla sugar. Bake at 200 degrees for about 30 minutes.
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