rhubarb ricotta rectangle
Servings: 8
ingredients:
for the pastry:
- 200 g all-purpose flour
- 125 g butter
- 1 tbsp vanilla sugar
- a pinch of salt
for the cream filling:
- 250 g ricotta
- 2 eggs
- 100 g sugar
- 1 tbsp vanilla sugar
for the rhubarb:
- 8-16 stems rhubarb
- 2 tbsp vanilla sugar
equipment:
- tart form w/ loose bottom (35 x 11 cm)
how to:
- 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.
Notes
Servings: It's 8 big slices or 16 small ones.
Rhubarb: For the sake of the nice red color only work w/ the red parts of the rhubarb. When shopping for rhubarb look for rather thin red rhubarb. You'll need at least 8 stems (when working w/ all the rhubarb w/o regard to the color). If you stick to the red rhubarb you'll need about 16 stems. If you happen to have thick rhubarb stems each stem should be cut lengthwise. What to do w/ leftover rhubarb? Just make same rhubarb compote ...
Vanilla sugar: It's sugar w/ vanilla seeds.