Classic rhubarb tart
Ingredients
- 500 g rhubarb
- 360 ml kefir
- 275 g sugar
- 295 g flour
- 200 g sour cream
- 4 eggs
- 7 g baking soda
- 3 g vanilla sugar
- A knob of butter
Preparation video
Make the batter. In a bowl, beat three eggs and 250 g sugar. Add the kefir, baking soda, vanilla sugar, and mix well. Gradually add 270 g flour and stir it in. In a separate bowl, beat one egg. Add the sour cream, 25 g sugar, 25 g flour, and mix. Line a medium-sized baking pan with parchment paper so that the edges go over by five centimeters. Grease the paper with butter, don’t forget the edges. Pour the batter into the pan and even it out. Top with peeled, sliced rhubarb evenly all over the cake. Pour the sour cream mass over the cake and spread it out. Bake at 180 C for 50 minutes.
Preparation
Make the batter. In a bowl, beat three eggs and 250 g sugar. Add the kefir, baking soda, vanilla sugar, and mix well. Gradually add 270 g flour and stir it in. In a separate bowl, beat one egg. Add the sour cream, 25 g sugar, 25 g flour, and mix. Line a medium-sized baking pan with parchment paper so that the edges go over by five centimeters. Grease the paper with butter, don’t forget the edges. Pour the batter into the pan and even it out. Top with peeled, sliced rhubarb evenly all over the cake. Pour the sour cream mass over the cake and spread it out. Bake at 180 C for 50 minutes.
Classic rhubarb tart
Ingredients
- 500 g rhubarb
- 360 ml kefir
- 275 g sugar
- 295 g flour
- 200 g sour cream
- 4 eggs
- 7 g baking soda
- 3 g vanilla sugar
- A knob of butter
Preparation
Make the batter. In a bowl, beat three eggs and 250 g sugar. Add the kefir, baking soda, vanilla sugar, and mix well. Gradually add 270 g flour and stir it in. In a separate bowl, beat one egg. Add the sour cream, 25 g sugar, 25 g flour, and mix. Line a medium-sized baking pan with parchment paper so that the edges go over by five centimeters. Grease the paper with butter, don’t forget the edges. Pour the batter into the pan and even it out. Top with peeled, sliced rhubarb evenly all over the cake. Pour the sour cream mass over the cake and spread it out. Bake at 180 C for 50 minutes.
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