Description
An easy and delicious tart featuring layers of sweet and tart rhubarb, creamy filling, and a crunchy crumble topping.
Ingredients
Scale
- 1 unbaked tart crust (23 cm)
- 4 cups fresh rhubarb, chopped
- 1 large egg
- 300 g sugar
- 240 g sour cream or heavy cream
- 45 g flour (for filling)
- 65 g flour (for crumble)
- 100 g brown sugar
- 60 g melted butter
Instructions
- Preheat the oven to 230°C.
- Roll out the tart crust into a tart pan.
- Evenly distribute the rhubarb pieces over the crust.
- In a bowl, mix egg, sugar, sour cream, and flour until smooth. Pour this mixture over the rhubarb.
- In another bowl, mix flour, brown sugar, and melted butter until crumbly. Sprinkle this mixture over the tart.
- Bake the tart for 15 minutes at 230°C, then reduce the temperature to 175°C and bake for an additional 40 minutes.
- Let cool completely before slicing.
Notes
Avoid overstuffing the filling and ensure to let the tart cool before cutting to prevent a messy disaster.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: rhubarb tart, easy dessert, baking recipe