We’ll create a tart – soft, but slightly sour rhubarb surrounded by a lemony cheesecake filling on top of a juicy crumbling crust: dig in … & once in your mouth all will melt into a soft sweet & sour mess …
Rhubarb season started some weeks ago. When working on my blog I stumbled across this recipe for a rhubarb tart – now updated, however, as delicious as some years ago.
In a nutshell: It’s an easy tart – easy to prepare, easy to eat. Nevertheless I took lots of photos …
We start w/ creating the crust – so we need:
- a tart form
- digestives
- butter
- icing sugar
- salt.
We melt the butter & crush the digestives in a zipper bag w/ a rolling pin.
For the sake of simplicity we start from the very beginning in the tart form. We put the crumbs in the tart form & add the molten butter. Mix it w/ a fork. Afterwards add salt & sugar & mix it once again w/ a fork.
Then rely on your fingers & press the mess into the tart form creating the crust.
I hope you didn’t forget to preheat your oven to 160 °C fan.
For the filling we need:
- cream cheese
- eggs
- sugar
- vanilla sugar
- zest of an organic lemon.
Prepare the lemon zest. With an egg whip we mix cream cheese & sugar & lemon zest.
We add the eggs & get a rather liquid mess.
Before pouring the liquid mess into the crumbly mess we need to trim the rhubarb.
From out big bunch of rhubarb we take only the thin & (very) red stems. We discard the heads & tails & cut the stems into pieces of about 10-15 cm … & we cut them once lengthwise – only the very thin remain as they are.
So we start now assembling the tart: pour the filling mess into the crumbly mess.
Add the trimmed rhubarb stems … (in any pattern you like!).
Be careful: the filling is liquid & the rhubarb pieces like to dive into the filling!
Put the tart at once in the preheated oven for about 35-40 min.
Once again: be careful when transferring into the oven – it’s rather liquid!
The crust is rather soft & crumbly. It’s difficult to transfer the tart to another plate – therefore just serve in the tart form … & don’t be disappointed if the pieces crumble more or less. The crust is soft & juicy – as I mentioned before: crust, filling & rhubarb just melt on your tongue!
The rhubarb keeps its form, but is really soft after the oven session.
Enjoy!
- 10 digestives
- 100 g butter
- 60 g icing sugar
- a pinch of salt
- 400 g cream cheese
- 3 eggs
- 80 g fine sugar
- 1 packet vanilla sugar (or 1 heaped tbsp)
- zest of an organic lemon
- 6-8 thin stems of red rhubarb
- a tart form
- Preheat the oven to 160 degrees C w/ fan.
- Put the digestives in a zipper bag, close the bag & work on it w/ a rolling pin until all digestives are crushed into fine crumbs.
- Melt the butter.
- Combine crumbs & molten butter.
- Add sugar & salt & combine.
- Fill the tart form w/ the crumbs mess, press into tart form & set aside.
- Zest the lemon.
- Combine cream cheese & sugar & vanilla sugar & lemon zest w/ an egg whisk.
- Add the eggs & combine until even.
- Clean the rhubarb & cut the red stems into length of about 10-15 cm.
- Cut each stem in half lengthwise.
- Pour the filling in the tart.
- Decorate w/ the rhubarb stems.
- Put in the preheated oven for about 35-40 min.
- Let it cool on a rack.
- Serve in the tart form.
