Rhubarb tart
A delicious, not overly sweet, rhubarb tart with a crumble topping. Don't delay making this tart for too long because the rhubarb season is fleeting. It's delicious with tea or as a snack. Additionally, it's surprisingly delightful as a dessert with a scoop of vanilla ice cream.
Ingredients
Springform or loose-bottomed cake pan with a diameter of 20 cm, greased and lined with parchment paper on the bottom
Oven preheated to 175°C
Crumble Topping
50 grams butter
50 grams Lisa's Choice Flour
50 grams fine granulated sugar
25 grams sliced almonds
Fruit Filling
250 grams rhubarb
150 grams strawberries
20 grams Lisa's Choice Flour
Cake
100 grams Lisa's Choice Flour
30 grams almond meal
1.5 teaspoons baking powder
1/2 tablespoon Psyllium
100 grams white caster sugar
100 grams butter
2 eggs
75 ml milk
1/2 teaspoon vanilla extract
Preparation
Crumble Topping
1. In a bowl, combine butter, sugar, and flour. Gently mix until crumbs form. Stop mixing just as the dough starts to clump together. You can use your hands if needed. Add almonds and mix them evenly into the crumbs. Set aside in a cool place.
Fruit Layer
1. Slice the rhubarb and cut the strawberries into pieces. Place them in a bowl and mix in the flour. Set aside.
Cake
1. In a bowl, mix flour, almond meal, baking powder, and psyllium with a whisk. Set aside.
2. In another bowl, beat the butter until creamy. Add the caster sugar and beat for about 3 minutes until the mixture becomes light and creamy. Add the eggs one at a time, ensuring each egg is well incorporated.
3. Now, add half of the flour mixture to the butter-sugar mixture and mix until it forms a homogeneous mixture. Then add the vanilla extract and milk, and mix until the milk is incorporated. After that, add the second half of the flour mixture and mix until you have a smooth batter.
Pour the cake batter into the greased cake pan, smoothing the top. Spread the fruit filling evenly over the batter, making sure it doesn't touch the edges and leaving a small border. Evenly distribute the crumble on top of the fruit filling.
Bake the cake in a preheated oven at 175°C for about 40 minutes. The cake is done when a toothpick comes out clean.
Enjoy!