- 1 Lemon
- 4 ounces Cane sugar
- 4 ounces Arborio rice
- 1 heaping teaspoon Butter (10 grams)
- 2 tablespoons Whole-grain breadcrumbs
- 1 pound Rhubarb
- 3 Eggs
- 5 ounces Quark
- 1 heaping tablespoon Pastry flour (20 grams)
- 2 tablespoons shaved almonds (20 grams)
Rinse lemon in hot water, wipe dry and finely grate about 1/3 of lemon rind.
In a small pot, boil 350 ml (approximately 1 1/2 cups) water, lemon zest and 30 grams (about 2 1/2 tablespoons) sugar.
Sprinkle in rice while stirring and bring to a boil. Cover and cook over low heat for 20 minutes, stirring occasionally. Remove from heat and let cool for about 10 minutes.
While rice is cooking, lightly butter a tart pan (diameter of 26-28 cm) (diameter of approximately 10 1/2-11 inches) and sprinkle with breadcrumbs.
Rinse rhubarb, drain and cut into slices about 5 mm (approximately 1/4-inch) thick. Mix rhubarb with 50 grams (approximately 1/4 cup) sugar in a bowl.
In a mixing bowl, beat eggs and remaining cane sugar with a hand mixer until creamy, about 3 minutes.
Stir the lukewarm rice into the egg mixture in 2 additions. Stir in the quark and fold in the flour.
Pour about 2/3 of rice batter into tart pan and smooth the surface with a rubber spatula. Distribute rhubarb evenly over the surface and cover with remaining batter. Sprinkle with almonds.
Bake tart in a preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400°F/convection 350°F) on middle oven rack for about 55 minutes. Remove from oven and let cool completely on a wire rack for about 1 1/2 hours. Cut tart into 12 pieces and serve.