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Rhubarb tart
15 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 270
  • Fat about 15g
  • Carbohydrates about 22g
  • Protein about 9g
This is needed
This is needed for 8 pieces
Pastry dough
  • 200 g light spelt flour
  • 0.5 tsp salt
  • 75 g butter, cut into pieces, cold
  • 1 dl water
Tart
  • 50 g shelled ground almonds
  • 500 g rhubarb, cut into approx. 1 cm pieces
  • 1 tbsp sugar
Custard
  • 250 g half-fat quark
  • 2 egg
  • 1 parcel vanilla sugar
  • 2 tbsp sugar
Tools
  • One tart tin (approx. 30 cm in diameter), lined with baking paper
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And that's how it's done
And that's how it's done
Pastry dough
Mix the flour and salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix to create a soft dough. On a lightly floured surface, roll out the dough (approx. 32 cm in diameter), transfer to the prepared tin, prick the base with a fork.
Tart
Spread the almonds over the pastry base. Top with the rhubarb, sprinkle with sugar.
To bake
Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove.
Custard
Combine the quark, eggs, vanilla sugar and sugar, pour over the rhubarb.
Return to the oven
Bake the tart for a further 30 mins. Remove, allow to cool slightly, enjoy lukewarm or cold.