Rhubarb Tart

Although, rhubarb season is over - here is the recipe for my mum's rhubarb tart. I froze a few kg of sliced rhubarb and hope to make another tart soon - although it will not be as good as using the fresh rhubarb.



For the base you need:

• 60g butter
• 40g sugar
• 100g plain flour

On top of the base:

• 3-4 rhubarb stems
• 1 tub (350ml?) single/pouring cream
• caster sugar
  
• vanilla sugar ('vanillin zucker' photo below - vanilla sugar from Germany)
  
• cinnamon

Base: mix together using hands until the dough is smooth and uniform - it will be a little crumbly and will break a bit, but that is how it is suppose to be to make a very crunchy base. Leave the dough to sit for 1/2 an hour and then roll out. Turn the edges up, to make sure the glaze does not escape.


Arrange sliced of rhubarb - cut in little circles and arrange them in a pretty pattern of your choice.


Once the slices are arranged - cover all with a mix of 1 tub of single cream (pouring cream) mixed with some caster sugar and vanilla sugar. Sprinkle a little cinnamon on top and bake in about 180-200C for 20min or longer - depending on whether you have a fan-forced oven.


Done! So easy to make - so easy to eat very quickly. I know it might appear a little crazy, this methodical recording of 'making of a tart', but I wanted to record it as I baked it from memory and if I missed a step, mum could correct and improve the technique. I don't take stage-by-stage images of all food I cook!