Rhubarb tart
CMS RECIPE DETAILS INGREDIENTS
- 350 g yeast dough
- 200 g peeled, sliced rhubarb
- 400 g sour cream
- 180 g sugar
- Cinnamon
- Powdered sugar
CMS RECIPE DETAILS 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.
CMS RECIPE DETAILS 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.
Rhubarb tart
CMS RECIPE DETAILS INGREDIENTS
- 350 g yeast dough
- 200 g peeled, sliced rhubarb
- 400 g sour cream
- 180 g sugar
- Cinnamon
- Powdered sugar
CMS RECIPE DETAILS 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.
