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
Rhubarb Tart with Almond Cream Topping
Rhubarb Tart with Almond Cream Topping

Instructions

  1. Knead the dough ingredients together quickly and wrap the dough in foil and put it in the fridge for 30 minutes.
  2. Sugar the rhubarb. Roll out the dough and place in a greased tart pan (28 cm). Spread the rhubarb on top.
  3. Mix together the ingredients for the glaze and spread the glaze over the rhubarb.
  4. Bake the rhubarb tart at 175 ° in a preheated oven for about 45 minutes.

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