Rhubarb Tart

Rhubarb Tart
2 h. 15 min.


for 1 baking sheet Springform pan of 26 cm ⌀
For the dough
250 grams Whole-wheat flour
½ teaspoon Baking powder
3 tablespoons Sugar
1 pinch Salt
125 grams Butter
1 teaspoon grated Lemon peel
1 Egg
For the filling
800 grams Rhubarb
150 grams strawberry jam
2 Eggs
100 grams liquid Honey
125 grams Quark
100 grams ground almonds
¼ teaspoon Cinnamon
print shopping list

Preparation steps

Step 1/4

For the dough, quickly knead all ingredients into a smooth dough, shape into a ball, wrap in plastic wrap and let rest in the refrigerator for 1 hour. Meanwhile, for the filling, rinse rhubarb, peel and cut into small pieces. Mix the rhubarb with strawberry jam.

Step 2/4

Separate eggs. Mix egg yolks with honey until light and fluffy. Add cream cheese, almonds and cinnamon.

Step 3/4

Roll out dough thinly on a lightly floured work surface and line a greased pan with it, forming an edge.

Step 4/4

Distribute rhubarb mixture on the dough. Beat egg whites until stiff and fold into the cream cheese mixture and pour it smoothly over rhubarb. Bake in a preheated 180°C (approximately 350°F) oven for about 45 minutes. Remove and let cool.