A delightful dessert for any occasion.
Ingredients
Pastry
- 1 and 1/2 cups flour (spelt or any type: wheat, wholemeal)
- 4 tablespoons caster sugar
- a pinch of salt
- 140 g cold butter or coconut oil
- 1 egg or 1-2 tablespoons cold water
Rhubarb Filling
- 500 g rhubarb (about 5 stalks)
- 2 tablespoons potato starch or tapioca starch
- 4 tablespoons sugar
- 1/3 teaspoon cinnamon
- juice of 1/2 lime or lemon + a pinch of zest
- seeds from 1 vanilla pod or vanilla sugar
Preparation
Pastry: Place flour in a bowl, add sugar, salt, and cubed cold butter. Mix with a mixer or pastry blender for about 1 minute until the mixture resembles coarse breadcrumbs (or rub everything with your fingers or chop on a board). Add egg or water and mix or knead by hand until the dough is smooth and comes together. Form into a ball, flatten it slightly, and refrigerate for about 30 minutes.
Rhubarb Filling: Wash rhubarb (do not peel), trim off leaves, pat dry, and cut into 1-2 cm pieces. Place in a bowl, add sugar, potato or tapioca starch, cinnamon, and vanilla. Mix well.
Preheat oven to 200°C (390°F). Roll out the pastry between two sheets of baking paper into a circle about 40 cm in diameter. Transfer to a baking sheet, remove the top sheet of baking paper. Place rhubarb in the center, leaving about 4 – 5 cm around the edges. Drizzle lime or lemon juice over the rhubarb to dissolve the starch on top of the rhubarb.
Fold the edges of the pastry over the rhubarb (easiest with a spatula, lifting the pastry from underneath and gently pressing it onto the filling), place in the oven and bake for about 35 – 40 minutes until golden brown.
Serving Suggestion: Serve with a scoop of vanilla or whipped cream ice cream on a still warm piece of tart.
