Tart with rhubarb

Sweet and sour tart with rhubarb is the perfect dessert for everybody. Fragile bottom, sour center and sweet crumble. The perfect combination.

A rhubarb fan of me, hence this wonderful combination. It melts in your mouth, so you will eat it quickly.

Ingredients

cake

• 250g flour
• 150g butter
• 1 egg
• 1 teaspoon of salt

filling

• 300g of rhubarb
• 1 teaspoon of butter
• some water
• 2 tablespoons of sugar

crumble

• 150 g of wheat flour
• 100 g of sugar
• 100 g butter

Add cold butter and salt and egg to the flour. Combine the ingredients into a smooth ball. Flatten, wrap in plastic and put in the fridge for 30 minutes.

At this time, put the butter into the saucepan, cut into pieces rhubarb, sugar and water.

Cook to completely soft rhubarb and evaporate the water. Leave to cool.

Pull out the dough. Roll it out and put out a butter-sculpted tart. Place the bottom and sides with the dough.

Preheat oven to 180 ° C

Cover the dough with aluminum foil and load (dry beans or beans). Bake for 15 minutes. Remove the foil and bake for another 10 minutes.

In a bowl, knead butter, flour and sugar to form a lumpy dough. If you want more crumble, add more ingredients, while the excess can be frozen.

Put the rhubarb stuffing on top of the baked bottom. Then crumble the whole crumble.

Bake at 180 degrees about 30 minutes.

Serve slightly warm. You can add a vanilla ice cream scoop.