Rhubarb Tart

Name: Rhubarb Tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 4 Eggs (size M); 100 g Butter or margarine; 300 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 250 g Flour; 1 TEASPOON Baking Powder; 750 g Rhubarb; 60 g Cornstarch; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp parchment paper; 7-10 Tbsp Lemon balm

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

4 Eggs (size M)
100 g Butter or margarine
300 g Sugar
1 pinch Salt
1 package Vanillin sugar
250 g Flour
1 TEASPOON Baking Powder
750 g Rhubarb
60 g Cornstarch
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
baking paper
7-10 Tbsp parchment paper
7-10 Tbsp Lemon balm

Directions

1
Separate eggs. Cream fat, 100 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Add the egg yolks and stir until creamy. Mix flour and baking powder, stir in half and knead in the remaining flour.
2
Roll out the dough into a circle (approx. 35 cm Ø) on a floured work surface. Place in a well greased springform pan (26 cm Ø). Press the dough about 4.5 cm high to the edge of the springform pan. Prick the dough base several times with a fork.
3
Place the mould in a cool place for about 20 minutes. In the meantime, clean, wash and cut the rhubarb into small pieces. Mix rhubarb and starch well. Beat the egg whites with the whisk of the hand mixer until stiff.
4
Finally, pour in the remaining sugar. Carefully fold the rhubarb into the beaten egg white in several portions and place in the mould on the dough. Smooth a little bit. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 60-65 minutes.
5
If necessary, cover the cake with parchment paper for the last 20 minutes of baking time. Take the cake out of the oven and let it cool on a grid. Remove from the mould with a knife. Dust with icing sugar and serve decorated with lemon balm as desired.