Summary

Ingredients

• 200 g wholemeal shortbread biscuits
• 120 g butter, melted
• 4 rods rhubarb
• 1 tablespoon sugar
• 250 ml milk (e.g. oat milk)
• 50 g soft wheat semolina
• 75 grams sugar
• 2 egg (s)
• 1 packet vanilla flavor
• 20 g flaked almonds

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Instructions

1. For the base, crumble the wholemeal biscuits very finely, mix with the melted butter and press into a tart pan. The finer the cookies, the easier it is to have a flat edge. Chill the floor.
2. Peel and chop the rhubarb and bring to the boil with 1 tablespoon of sugar and a dash of water. Let cool a little and then puree.
3. Bring the milk to the boil, then reduce the heat and stir in the semolina, 75 g sugar and the vanilla flavor. Remove from heat and keep stirring until the semolina thickens. Then stir in the pureed rhubarb and the two eggs. Spread the cream on the tart base and refrigerate again for at least 30 minutes.
4. Roast the almonds and spread them over the tart.
5. A little whipped cream goes with it.