This Rhubarb and Cinnamon Tart can be made by two basic rhubarb types found in markets. The older, traditional variety, with thicker, greener stalks. 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.
First, here is the list of the different ingredients you will need to make the Rhubarb and Cinnamon Tart that serves 6
- 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).
Now, here are the few steps you will need to follow to make the Rhubarb and Cinnamon Tart
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.