Rhubarb – Almond Tart
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g rhubarb, (weihed cleaned)
- 150 g butter
- 3 egg (s)
- 175 grams sugar
- 1 tablespoon vanilla sugar, homemade OR:
- 1 packet vanilla sugar, bourbon
- 1 pinch (s) salt
- 200 g flour
- 2 teaspoons baking soda
- 50 g almond (s), rated
- 100 g crème fraîche or sour cream
- 1 tablespoon amaretto, OR:
- some bitter almond aroma
- Fat and semolina to sprinkle on the baking pan
- some flaked almonds, to decorate
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb and cut into small cubes.
- Beat the butter, sugar, vanilla sugar, salt and eggs until frothy and 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 molds) and carefully sprinkle with semolina. Pour in the dough, decorate as desired and bake in a preheated oven at 180 ° for about 25 - 30 minutes until golden brown.
- A dollop of cream or a scoop of vanilla ice cream is delicious with it.
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