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.
- 90 g soft butter
- 50 g sugar
- 2 egg yolks
- 190 g flour
- 2 tbsp water
- 0.5 tsp Cinnamon powder
- 600 g Rhubarb
- 50 g Sugar
- 3 Eggs
- 200 ml Single Cream
- 20 ml Milk
- 1
Cream together the soft butter and the sugar.
- 2
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.
- 3
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- 4
Peel the rhubarb and cut into equal chunks.
- 5
Put a colander in a bowl. Place the rhubarb in the colander with 20 grams of sugar. Give it a stir.
- 6
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- 7
Preheat the oven at 180°C (160°C Fan).
- 8
In a bowl, combine the eggs, the cream, the milk, and the 30 remaing grams of sugar.
- 9
Remove the crust form the fridge.
- 10
Add a good layer of rhubarb.
- 11
Pour the egg mixture on top of the rhubarb.
- 12
Bake for 45 minutes.
If the pie still looks too giggly after 45 minutes, cover with foil and bake for a few more minutes.- 13
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.
Rhubarb Tart, Rhubarb, homemade, easy, shortcrust - 2
