Rhubarb Tart with Streusel

| May 10, 2019 | 0 Comments


750g rhubarb

150g Créme fraiche

1 egg

1 tsp vanilla extract or a fresh vanilla

70g caster sugar

20g corn starch



50g butter

50g caster sugar

100g flour



200g flour

50g caster sugar

100g soft butter

1 egg


optional: 20g grounded almonds



1.Combine sugar, butter, egg and flour and make a ball. Wrapp up in clingfilm. Put in the fridge for 1-2h


2. Remove the end of a rhubarb on both sides and cut in pieces.


3. Combine Créme fraiche, egg, sugar, corn starch and vanilla pods


4. Combine flour with sugar and warm melted butter.


5. Make streusel with your fingers


6. Roll out the dough in a Quiche form and make some holes in the bottom. Optional you can add 20g grounded almonds


7. Combine chopped rhubarb with Créme fraiche mix


8. Add rhubarb to the dough


9. Put Streusel on top


10. Then put it in the pre-heated oven by 180C or 360F for 45min. After 45min turn off the heat and let the tart rest in the oven for 15min.


11. Serve lukewarm with ice cream.  ENJOY

Category: Berlin Kitchen

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