Rhubarb Tart with Almond Cream Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 200 g flour
- 100 g butter
- 1 teaspoon Baking powder
- 60 g suar
- 1 egg (s)
- 2 tablespoons oil
- 2 tablespoon heavy cream
For covering:
- 300 g rhubarb, cleaned, cut into pieces
- 3 tablespoon sugar
For the cast:
- 2 egg (s)
- 60 g suar
- 150 ml cream
- 1 tablespoon almond (s), ground
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients together quickly and wrap the dough in foil and put it in the fridge for 30 minutes.
- Sugar the rhubarb. Roll out the dough and place in a greased tart pan (28 cm). Spread the rhubarb on top.
- Mix together the ingredients for the glaze and spread the glaze over the rhubarb.
- Bake the rhubarb tart at 175 ° in a preheated oven for about 45 minutes.
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