Classic rhubarb tart

CMS RECIPE DETAILS INGREDIENTS

For 6 servings

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

CMS RECIPE DETAILS 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.

Classic rhubarb tart

CMS RECIPE DETAILS PREPARATION

CMS RECIPES MEDIUM DIFFICULTY 1CMS RECIPES HOURS 20CMS RECIPES MINUTES

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

Classic rhubarb tart

1CMS RECIPES HOURS 20CMS RECIPES MINUTES CMS RECIPES MEDIUM DIFFICULTY

CMS RECIPE DETAILS INGREDIENTS

For 6 servings

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

CMS RECIPE DETAILS 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.