Rhubarb-Rice Tart
Rhubarb-Rice Tart - Rhubarb tart—an early summer greeting for the coffee table or as a dessert
Healthy, because
Even smarter
Nutritional values
The gentle rhubarb tart is a pure bland diet. With its low calorie, carbohydrate and fat content, it is even suitable for sweet beaks with a sensitive stomach or a damaged gall bladder.
If you want to slightly increase the amount of fibre that helps digestion, use wholemeal wheat flour.
(Percentage of daily recommendation)
| Calorie | 136 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 169 mg | (4 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 61 mg |
Ingredients
- Ingredients
- 1 lemon
- 4 ozs cane sugar
- 4 ozs Arborio rice
- 1 heaping tsp butter (10 grams)
- 2 Tbsps whole grain breadcrumbs
- 1 lb Rhubarb
- 3 eggs
- 5 ozs Quark
- 1 heaping Tbsp Pastry flour (20 grams)
- 2 Tbsps shaved almonds (20 grams)
Kitchen utensils
Preparation steps
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.
