Granny’S Rhubarb Tart Recipe

Name: Granny’S Rhubarb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DOUGH:; 300 grams Flour; 200 grams Soft Butter; 4 Eggs; 250 grams Sugar; 1/2 teaspoons Baking Powder; FOR THE RHUBARB LAYER:; 800 grams Rhubarb; 100 grams Sugar; FOR THE SEMOLINA PUDDING:; 300 milliliters Milk; 100 grams Sugar; 4 Tablespoons Semolina; 2 Tablespoons Heavy Cream; 1 Egg, Separated

Servings: persons

FOR THE DOUGH:
300 grams Flour
200 grams Soft Butter
4 Eggs
250 grams Sugar
1/2 teaspoons Baking Powder
FOR THE RHUBARB LAYER:
800 grams Rhubarb
100 grams Sugar
FOR THE SEMOLINA PUDDING:
300 milliliters Milk
100 grams Sugar
4 Tablespoons Semolina
2 Tablespoons Heavy Cream
1 Egg, Separated

1
Preheat oven to 180u00b0C (355u00b0F). Combine all ingredients for the dough. Mix for about 5 minutes until a smooth dough has formed. Butter the cake tin and place the dough into it. Bake for 20 minutes.
2
For the rhubarb layer, wash and slice the rhubarb in small pieces. Mix with sugar and cover until needed.
3
For the semolina pudding, in a small pot, heat milk with sugar. When hot but not boiling, add semolina. Reduce heat and keep stirring until semolina and milk combine into a porridge. Remove from heat. Combine heavy cream and egg yolk and pour it into semolina. Beat the egg white until stiff and carefully add it to the semolina pudding.
4
When the cake has baked, take it out of the oven. Leave the oven on. Let it cool for a few minutes, then pour the rhubarb over it and top with the semolina pudding. Place back in the oven for 35-40 minutes until cake is done.

1318

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE DOUGH:, 300 grams Flour, 200 grams Soft Butter, 4 Eggs, and more.

Yes, Granny’S Rhubarb Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Granny’S Rhubarb Tart

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