Summary

Ingredients

• 500 g rhubarb
• 250 g strawberries
• 1 vanilla pod (s)
• 50 g suar, brown
• 125 g butter or mararine, soft
• 1 pinch (s) salt
• 3 egg (s)
• 1 orange (s), organic, zest thereor pck. Orange peel
• 150 g wheat flour
• 50 g durum wheat semolina
• 50 g flaked almonds
• 2 teaspoons, leveled tartar baking powder
• 1 cup whipped cream, 200 g
• 1 tablespoon, leveled orange jam
• 2 tablespoon, leveled orange liqueur, possibly
• Fat and semolina or breadcrumbs for the pan

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Instructions

1. Clean the rhubarb and cut into not too small cubes. If the pieces are too small, there will be too much juice during baking and the tart will be too moist. Wash the strawberries and also cut them into pieces.
2. Put everything in a large bowl. Spread 50 g of brown sugar over it, scrape out the pulp of the vanilla pod and add it too. Stir well and chill.
3. Beat the soft butter, 100 g brown sugar and the salt until creamy. Gradually add the eggs. Rub the orange and stir in the grated zest, or add 1 packet of orange zest. Mix the flour, wheat semolina and baking powder and stir into the mixture.
4. Pour the dough into a greased tart pan (28 cm) with semolina or breadcrumbs, with a lift-off base. Put the strawberry-rhubarb mixture in a sieve and drain well. Then distribute on the dough.
5. Scatter the almond flakes over the top and place the tart on the middle shelf in the oven preheated to 175 ° C (top / bottom heat) at 175 ° C (top and bottom heat) for 1 hour.
6. Then let the cake cool down well and then carefully lift it out of the tart pan. Whip the whipped cream until stiff. When the cream starts to set, add the jam and, if required, the liqueur.