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).