Strawberry – Rhubarb Tart with Almond Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g rhubarb
- 230 grams sugar
- 300 grams flour
- 220 g butter
- 1 packet vanilla sugar
- salt
- 50 g almond (s), chopped
- 400 g strawberries
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb, remove threads if necessary. Cut the sticks into 2 cm wide pieces, mix with 50 g sugar and let steep for 30 minutes.
- For the crumble, sieve the flour into a bowl. Add butter, 180 g sugar, vanilla sugar and a pinch of salt. Knead everything first with the dough hook of the hand mixer and then with your hands to make crumbles. Press 2/3 of the crumble into a greased tart pan (24 cm Ø), forming a 2 cm high edge. Mix the almonds with the remaining crumble. Place the bottom in the preheated oven at 190 &
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