Rhubarb Vanilla Tarte Recipe

Name: Rhubarb Vanilla Tarte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g flour; 1 pinch salt; 125 g butter, softened; 50 g sugar; 2 egg yolks; 1 tablespoon milk; 900 g rhubarb; 80 g sugar (more if your rhubarb is very sour); 2 egg whites; 1 egg; 1 teaspoon ground vanilla; 50 g sugar; 120 g creme fraiche; 80 g low-fat Quark (or sour cream or firm yoghurt); 20 g starch (e.g. potato or corn starch)

Servings: persons

250 g flour
1 pinch salt
125 g butter, softened
50 g sugar
2 egg yolks
1 tablespoon milk
900 g rhubarb
80 g sugar (more if your rhubarb is very sour)
2 egg whites
1 egg
1 teaspoon ground vanilla
50 g sugar
120 g creme fraiche
80 g low-fat Quark (or sour cream or firm yoghurt)
20 g starch (e.g. potato or corn starch)

1
For the dough combine all ingredients and knead into a dough.
2
Wrap in cling film and refrigerate for 30 minutes.
3
Wash, peel (if necessary) and cut rhubarb into chunks.
4
Spinkle with sugar and allow to stand for 30 minutes.
5
In a pot steam rhubarb stirring frequently until it is tender (taste the filling and if its too sour add more sugar).
6
Preheat the oven to 200C/400F and grease a 25 cm pie dish (a 10 inch should work fine).
7
On a lightly floured surface roll out dough and transfer to pie dish.
8
If it rips, just pat it back together.
9
Prick with a fork and bake for 10 minutes.
10
Meanwhile prepare the custard by combining all ingredients until well blended.
11
Spread rhubarb filling on dough, cover with custard mixture and bake for about 25 minutes on the lowest rack until custard has set.
12
Serve with whipped cream or vanilla ice-cream or eat plain.

810

kcal

Calories

Fat

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: 250 g flour, 1 pinch salt, 125 g butter, softened, 50 g sugar, and more.

Yes, Rhubarb Vanilla Tarte 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.

Rhubarb Vanilla Tarte

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