recipe shared with a lady in a supermarket, she advised me, I memorized the recipe by heart, I am grateful to her Rhubarb comes in March-April, that's the perfect window for this tart. Plan on 1 kg of stems to fill your tin properly. The trick: peel it with a vegetable peeler to remove the stringy skin, otherwise it stays tough. The filling is a classic egg custard, whisked with 80 g flour to stay firm during baking.
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Ingredients for 6 servings

servings
Rhubarb tart for 4 to 6 people:
  • 3 eggs
  • thick sour cream
  • powdered sugar (to your taste)
  • flour (4 to 5 tablespoons)
  • 2.2 lb (1 kg) of rhubarb
  • 1 shortcrust pastry