Rhubarb appeared – finally – in the market resp. in the fruit & vegetable corner of my trusted food store.
Since some years I’m a rhubarb fan. (I admit that I wasn’t fond of rhubarb when I was a child, a teenager etc. – old habits die hard: so it took me some years to appreciate rhubarb.)
I like the fresh young stems – especially the slim ones of about 1 -2 cm in diameter. Most of these are very red & give color to your rhubarb results. You don’t need to peel these young stems – another advantage & saving in time.
Starting w/ the rhubarb!
I handpicked the rhubarb in my trusted food store to be sure to get real slim & red ones. Trimming is easy: just cut off both ends. Clean the rhubarb w/ lots of water & arrange it for cutting the stems in appropriate pieces for the tart. As you see I needed 20 pieces – only red ones.
What to do w/ the leftovers?
Just chop the rhubarb … Add some water to a pot (about 1/2 cm), add the rhubarb & some sugar – maybe also some vanilla sugar. The amount of sugar depends on your personal preference.
Let it cook for 5 mins … 10 min – until the rhubarb falls apart. Voilà: delicious rhubarb compote!
Coming back to out tart!
For the pastry we need:
- flour
- butter
- vanilla sugar
- a pinch of salt.
Before rolling up your sleeves & starting kneading preheat the oven to 160° C fan.
W/ help of 2 sheets of cling foil roll out the pastry w/ rolling pin & transfer it to the tart form. You may slightly oil the form beforehand. Fill in the pastry.
Now proceed w/ the ricotta layer. We need:
- ricotta
- eggs
- sugar
- vanilla sugar.
Just whip the mess w/ en egg whip until smooth. Then pour it into the pastry layer & add the pieces of rhubarb.
For a finish you may add some more sugar – vanilla sugar – on top.
The tart form marches into the preheated oven & will rest there at 160° C fan for about 50 min. Afterwards all is fine:
- The pastry is very soft & crumbly, almost falling apart. Attention: it isn’t sweet!
- The ricotta layer is creamy & sweet.
- The rhubarb is sweet-and-sour … very soft & juicy.
You may cut the tart into 8 pieces … or 16 small ones – whatever you like. You may be sure that it won’t stay in the fridge for a long time.
By the way: It’s best either when still warm fresh from the oven or after chilling in the fridge. (You won’t need any whipped cream on top!)
Enjoy!
- 200 g all-purpose flour
- 125 g butter
- 1 tbsp vanilla sugar
- a pinch of salt
- 250 g ricotta
- 2 eggs
- 100 g sugar
- 1 tbsp vanilla sugar
- 8-16 stems rhubarb
- 2 tbsp vanilla sugar
- tart form w/ loose bottom (35 x 11 cm)
- Clean & trim the rhubarb (no peeling!). Cut the stems in pieces of about 8-9 cm; pick the red ones & set aside. You'll need 20 pieces.
- Preheat the oven to 160° C w/ fan.
- Slightly oil the tart form (if necessary).
- Combine all the ingredients for the pastry in a bowl, roll up your sleeves & start kneading.
- Roll out the pasrty between 2 sheets of cling foil & transfer the pastry into the tart form. Fill bottom & edges. Set aside.
- Mix ricotta, eggs & sugar w/ an egg whip.
- Pour the ricotta mess into the pastry.
- Add the pieces of rhubarb & sprinkle vanilla sugar on top.
- Let it bake in the preheated oven at 160° C w/ fan for about 50 min.
- Let the tart cool down for about 10-15 min. Then transfer to a appropriate plate.
