Not only is rhubarb delicious, but it is also very healthy. It grows in early summer, just when we really want fresh grass. It makes excellent compotes, pies, jam and candied fruits.
It is necessary
- For shortcrust pastry:
- - 300 g flour
- - 250 g butter + 1 tsp for greasing the mold
- - 1 egg
- - 3 tbsp. l sugar
- - 1/2 tsp salt
- For filling:
- - 1 kg rhubarb stalks
- - 3 tbsp. l apricot jam
- - 150 g cane sugar
- - 1 tbsp. l honey
Instructions
Step 1
Make shortbread dough. Grate the frozen butter, mix with flour until crumbled. Add egg, sugar, salt and rub with your hands so that the crumb does not stick together in a lump. Refrigerate for 1 hour. Grease the tart pan with butter. Spread the shortcrust pastry crumb over the shape and tamp. Pierce with a fork, cover with baking paper and sprinkle with peas 2-3 cm thick on top. Put in the oven preheated to 180 C for 15 minutes.
Step 2
Wash the rhubarb stalks thoroughly with water. Cut 3 stems into long strips and set aside. Cut the rest into medium cubes and mix in a bowl with sugar. Remove the dough from the oven and let cool slightly for 5 minutes. Next, brush the dough with an even layer of jam, pour out the contents of the bowl and distribute evenly. Place in the oven without changing the temperature for 10 minutes.
Step 3
Place the rhubarb, cut into strips, beautifully on top of the cake and leave in the oven for another 5-7 minutes. Take out the cake and pour honey on top so that it spreads over the entire surface. Garnish with mint leaves if desired. The pie is delicious both warm and cold. Black blackberry tea goes well with this tart.
