Rhubarb – Vanilla – Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For 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.
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