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Rhubarb sour cream tart


Rhubarb sour cream tart


1 tart tin (25 cm)
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg


Preheat the oven to 230 °C.
Place the cake base in a 23cm springform pan. Shake off excess flour and trim the edges.
Mix sugar, flour and salt in a large bowl. Add rhubarb and mix.
Mix butter, vanilla and hazelnuts in a separate bowl.
Add butter to rhubarb mixture and stir until combined.
Pour rhubarb mixture into pan.
Bake for 15 minutes, then reduce the oven temperature to 175°C and bake for a further 30-35 minutes, or until the filling is cooked through and the crust is golden brown.
Allow the cake to cool completely before serving.

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