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Rhubarb tart

Simon Balissat
5.5.2020
Translation: machine translated

I always cook from 11am in the livestream on YouTube and Facebook. Today it's rhubarb tart.

Wähe is a typically Swiss thing. A dessert as a meal. I especially love it in rhubarb season. The tartness of the rhubarb complements the sweet egg topping perfectly. Add a glass of milk and lunch is perfect.

Ingredients

  • Flour
  • Butter
  • Rhubarb
  • Sugar
  • Vanilla or vanilla sugar
  • Full cream
  • Eggs

Recipe

  • Mix 200 grams of flour and a pinch of salt. Add 100 grams of butter, rub into a crumbly mixture and form a well
  • Pour in 0.5 dl water, bring together to form a dough, do not knead
  • Place between 2 sheets of baking paper, flatten slightly, roll out to the size of the tray using a rolling pin. Place on baking tray, cut away overlapping paper and dough with scissors. Remove the top baking paper. Smooth out the edges if necessary.
  • Cool for 30 minutes.
  • Pierce the pastry with a fork and bake at 180 degrees for about 15 minutes.
  • Pull off the fibrous parts of the rhubarb and cut into small pieces.
  • Mix 2 dl full cream, 3 eggs, 4 tablespoons sugar and vanilla to make a glaze.
  • Spread the rhubarb over the cake mixture, pour over the icing and bake for 20 minutes.
  • Cook the remaining rhubarb with sugar until soft and a kind of jam forms.
  • Spread the jam on the cake and enjoy lukewarm.

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Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.ch

When I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast. 

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