Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
IngredientsFor the dough:
- 200 g flour
- 15 g butter
- 80 g suar
- 1 pinch (s) salt
- Fat for the shape
For covering:
- 400 g rhubarb
- 1 vanilla pod (s)
- 3 egg (s)
- 100 g suar
- 150 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Knead the flour, butter, sugar and salt into a crumbly dough. Spread in a greased springform pan and press down a little. Bake in a preheated oven (200 ° C, top / bottom heat) for 20 minutes.
- Wash and clean the rhubarb and cut into pieces. Cut open the vanilla pod and scrape out the pulp. Beat the vanilla pulp, eggs and sugar for about 3 minutes until thick and creamy. Then add the creme fraîche and stir in.
- Spread the mixture on the hot dough and place the rhubarb on top. Bake at 180 ° C on the second rack from the bottom for 45 - 50 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below