Authentic home cooking from France, with US measurements. 
🥧 Simple Rhubarb Tart (No Cream, No Eggs)
🥧 This rhubarb tart is delicious, easy to make, and contains no cream or eggs.
👉 Watch my full video recipe with subtitles here: https://youtu.be/gGT_BknWd5M
Enjoy!
🥧 Simple Rhubarb Tart (No Cream, No Eggs)
🥧 This rhubarb tart is delicious, easy to make, and contains no cream or eggs.
👉 Watch my full video recipe with subtitles here: https://youtu.be/gGT_BknWd5M
Enjoy!
Open in Cookpad AppSteps
- 1
Trim the ends off the rhubarb stalks. Use a knife to peel off the strings along the length of each stalk, then rinse the rhubarb under water.
- 2
Cut the stalks into small cubes and place them in a mixing bowl.
- 3
Add the sugar to the rhubarb, mix well, and let the rhubarb sit to release its juices (ideally for 24 hours).
- 4
Prepare your homemade pie crust (see my video recipe at https://youtu.be/vZy_yMnwvrk) or use a store-bought pie crust (about 1/8 inch thick). Roll it out on a floured surface with a rolling pin.
- 5
Preheat the oven to 350°F (180°C).
- 6
Place the pie crust in a buttered tart pan, sprinkle with flour, and prick the bottom with a fork.
- 7
Sprinkle the almond flour over the bottom of the crust.
- 8
Spread the well-drained rhubarb evenly over the crust.
- 9
Sprinkle the rhubarb with extra sugar if desired (optional).
- 10
Bake at 350°F (180°C) for about 35 minutes.
- 11
Let the tart cool completely at room temperature before serving.
- 12
Enjoy!
👉 Watch my full video recipe with subtitles here: https://youtu.be/gGT_BknWd5M
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