This recipe is for true rhubarb lovers! There is a very real danger of addiction! The slight acidity of the rhubarb against the caramelised crunch of the pie crust is simply mouth-watering!
- Shortcrust pastry
- 250 g flour
- 175 g butter
- 5 g salt
- 10 g sugar
- 1 egg
- 650 g peeled and sliced rhubarb
- 240 g sugar
Make the shortcrust pastry by putting all the ingredients into a bowl and mixing it until just about combined.
Rest in the fridge for about 30 minutes. Roll out 3/4 of the pastry and line a tart tin of about 26 cm with it. Cover the bottom of the pastry base with 110 g og sugar, add the rhubarb pieces and sprinkle another 90 g of sugar on top.
Roll the rest of the pastry out and cut strips to form the lattice pattern (or use a lattice cutter).
Brush with a thin layer of milk and add prinkle the rest of the sugar on top.
Bake the tray for 40 minutes at 180 °C, then cover with foil to protect the fruits and continue baking for another 20 minutes. Remove the foil and cool the tart.
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