EatSmarter exclusive recipe

Rhubarb-Rice Tart

with Quark and Almonds
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Rhubarb-Rice Tart

Rhubarb-Rice Tart - Rhubarb tart—an early summer greeting for the coffee table or as a dessert

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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
136
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie136 kcal(6 %)
Protein5 g(5 %)
Fat3 g(3 %)
Carbohydrates20 g(13 %)
Sugar added9 g(36 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate18 μg(6 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.6 μg(12 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C3 mg(3 %)
Potassium169 mg(4 %)
Calcium53 mg(5 %)
Magnesium16 mg(5 %)
Iron0.9 mg(6 %)
Iodine3 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.9 g
Uric acid13 mg
Cholesterol61 mg
Development of this recipe:

Ingredients

for
12
Ingredients
1
4 ounces
4 ounces
1 heaping teaspoon
Butter (10 grams)
2 tablespoons
1 pound
3
5 ounces
1 heaping tablespoon
Pastry flour (20 grams)
2 tablespoons
shaved almonds (20 grams)
Preparation

Kitchen utensils

1 Fine grater, 1 Small pot (with lid), 1 Kitchen scale, 1 Wooden spoon, 1 Fluted tart pan (26-28 cm diameter), 1 Cutting board, 1 Small knife, 1 Bowl, 1 Tablespoon, 1 Mixing bowl, 1 Hand mixer, 1 Rubber spatula, 1 Wire rack, 1 Brush

Preparation steps

1.
Rhubarb-Rice Tart preparation step 1

Rinse lemon in hot water, wipe dry and finely grate about 1/3 of lemon rind.

2.
Rhubarb-Rice Tart preparation step 2

In a small pot, boil 350 ml (approximately 1 1/2 cups) water, lemon zest and 30 grams (about 2 1/2 tablespoons) sugar.

3.
Rhubarb-Rice Tart preparation step 3

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.

4.
Rhubarb-Rice Tart preparation step 4

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.

5.
Rhubarb-Rice Tart preparation step 5

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.

6.
Rhubarb-Rice Tart preparation step 6

In a mixing bowl, beat eggs and remaining cane sugar with a hand mixer until creamy, about 3 minutes.

7.
Rhubarb-Rice Tart preparation step 7

Stir the lukewarm rice into the egg mixture in 2 additions. Stir in the quark and fold in the flour.

8.
Rhubarb-Rice Tart preparation step 8

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.

9.
Rhubarb-Rice Tart preparation step 9

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.