Rhubarb & Cinnamon Tart

There are two basic types of rhubarb found in markets and larger grocery stores. First: the older, traditional variety, with thicker, greener stalks. Second: the more intensely-coloured kind. The deep red stalks certainly make for brighter, more attractive dishes, but the concentrated colour indicates concentrated tartness, and the greener stalks have a nicely balanced, mellow flavour.

Now, you know precisely how to use both varieties and choose the right variety for making this delicious Rhubarb Tart

Ingredients for 6 People:

  • 1 Shortcrust pastry (see recipe in Astuces / Tips)
  • 500 g (1 bunch) Rhubarb
  • 150 ml (1/3 cup) whipping cream
  • 60 g ( 6 Tbsp) brown sugar
  • 2 Tbsp flour
  • 1/2 teaspoon ground cinnamon (optional).

Preheat oven to 200 ° C. Roll the dough not too thinly on a floured surface and go for a medium sized round pan with removable edge.

Wash, peel and cut the rhubarb into small pieces. arrange on the dough. Mix cream, flour, sugar and cinnamon, if you like, and pour over the rhubarb cubes.

Bake at mid-height and cook for about 35 minutes. If you serve the pie warm, let stand 10 minutes before slicing and serve with a spoonful of whipped cream if you like.

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