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Rhubarb tart

Ingredients

24-cm baking pan

  • 350 g yeast dough
  • 200 g peeled, sliced rhubarb
  • 400 g sour cream
  • 180 g sugar
  • Cinnamon
  • Powdered sugar

Preparation video

Butter a round baking dish. Spread out the yeast dough, leaving a two-centimeter-high rim. Sprinkle peeled and sliced rhubarb evenly on the dough, top with sugar generously. Add an even layer of sour cream, sprinkle with sugar and cinnamon. Decorate with rhubarb pieces. Bake at 180 C for 45 minutes. When ready, sift powdered sugar through a fine sieve on top.

Rhubarb tart

Preparation

Moderate 1h 20min

Butter a round baking dish. Spread out the yeast dough, leaving a two-centimeter-high rim. Sprinkle peeled and sliced rhubarb evenly on the dough, top with sugar generously. Add an even layer of sour cream, sprinkle with sugar and cinnamon. Decorate with rhubarb pieces. Bake at 180 C for 45 minutes. When ready, sift powdered sugar through a fine sieve on top.

Rhubarb tart

Rhubarb tart
1h 20min Moderate

Ingredients

24-cm baking pan

  • 350 g yeast dough
  • 200 g peeled, sliced rhubarb
  • 400 g sour cream
  • 180 g sugar
  • Cinnamon
  • Powdered sugar

Preparation

Butter a round baking dish. Spread out the yeast dough, leaving a two-centimeter-high rim. Sprinkle peeled and sliced rhubarb evenly on the dough, top with sugar generously. Add an even layer of sour cream, sprinkle with sugar and cinnamon. Decorate with rhubarb pieces. Bake at 180 C for 45 minutes. When ready, sift powdered sugar through a fine sieve on top.