Alsatian Rhubarb Tart
Rhubarb has always been one of my favourite spring delicacy, but the season is so short that I really have to make the most of it. This delicious and easy pie is a staple in our home when the days turn brighter. The crunchy cinnamon crust pairs magnificently with the sweet and tart rhubarb. Top it with a dollop of generous whipped cream and you have heaven on a plate.
Ingredients
For the shortcrust
For the filling
Instructions
For the shortcrust
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Cream together the soft butter and the sugar.
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Add the flour, the egg yolks, the water, the cinnamon, and carefully combine with your hands until the dough is sandy and form a ball.
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Spread the dough thinly in a buttered pie tin. Poke several small holes with a fork on the bottom. Chill in the fridge for one hour.
Prepare the rhubarb
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Peel the rhubarb and cut into equal chunks.
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Put a colander in a bowl. Place the rhubarb in the colander with 20 grams of sugar. Give it a stir.
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Set aside for an hour until some of the juice has been sifted out.
Fresh rhubarb tend to be watery. This step prevents a soggy pie.
Assemble the pie
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Preheat the oven at 180°C (160°C Fan).
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In a bowl, combine the eggs, the cream, the milk, and the 30 remaing grams of sugar.
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Remove the crust form the fridge.
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Add a good layer of rhubarb.
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Pour the egg mixture on top of the rhubarb.
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Bake for 45 minutes.
If the pie still looks too giggly after 45 minutes, cover with foil and bake for a few more minutes. -
Remove from the oven and wait until perfectly cool to remove from the tin.
Note
- Feel free to prepare it the day before as it's better after a night in the fridge.
So good! It was my first time making a rhubab tart and the result was perfect.