Summary

Ingredients

• 200 g spelled flour
• 125 g butter, soft
• 75 g suar, brown
• 1 egg (s)
• 1 pinch (s) salt
• 0.5 teaspoon ½ lemon peel, untreated, grated
• 200 g ricotta
• 200 g cream
• 2 egg yolks
• 1 packet vanilla sugar
• 1 teaspoon lemon peel, untreated, grated
• 200 g rhubarb, weihed and prepared
• 2 tablespoon cornstarch, fine
• 4 tablespoon powdered sugar
• Fat for the shape
• possibly cold water (approx. 1-2 tablespoon), as required

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Instructions

1. For the dough, mix the butter with the sugar. Then stir in the egg, salt and lemon zest. Knead with the flour. If necessary, knead in 1 - 2 tablespoons of cold water. Put the dough in a cool place, then roll it out and place in a greased tart pan.
2. Chill for another 15 minutes. Pierce the dough several times with a fork and prebake in a preheated oven at 200 ° C top / bottom heat (convection: 175 ° C) for about 10 minutes.
3. Meanwhile, whip the cream with ricotta, vanilla sugar, egg yolk and lemon zest. Sift the cornstarch and powdered sugar over it and stir in. Fold in the rhubarb. If it`s not sweet enough, you can increase the amount of sugar. Place on the dough base and bake for about 35 minutes.