My mother’s rhubarb tart is a unique adventure for the rhubarb lover. Attention, danger of addiction!
Ingredients
- 500 g sweet shortcrust pastry
- 5 g baking powder
For the filling
- 700 g rhubarb
- 260 g caster sugar
- 20 ml milk
How to Make It
- Make the shortcrust pastry following the method on, mixing the baking powder with the flour. Rest in the fridge for 1 hour.
- Wash, peel and cut the rhubarb into strips then into 2cm batons.
- Roll out the pastry to a thickness of 4mm and use to line the tart tin.
- Cover the bottom of the pastry base with 120g of the caster sugar, add the rhubarb batons and sprinkle another 100g of caster sugar on top.
- Gather the leftover pastry into a ball and roll it out to 3mm. Brush with a thin layer of milk, sprinkle over a little more sugar (40g) and cut out some strips to decorate the tart in a lattice pattern.
- Bake the tart for 40–45 minutes, then cover with foil to protect the fruits and continue baking for another 20–25 minutes. Remove the foil and cool the tart in the tin.