Delicious rhubarb cake made from shortcrust pastry with vanilla cream

Instructions

Prepare the dough

1. Mix the flour, sugar, pinch of salt and baking powder.
2. Add the butter in pieces, beat in the eggs and pour in the cream.
3. Knead everything into a smooth, even dough, roll into a ball and cover approx. 45-60 minutes in the refrigerator.
4. Roll out the dough thinly and press into a greased tin.
5. Preheat the oven to 190 ° C.
6. Prick the dough in several places with a fork to allow the air to escape during baking Cover with parchment paper and fill with beans.
7. Bake the base for about 20 minutes.
8. Remove the beans and parchment paper and put in the oven for another 5 minutes.

Prepare the filling

1. Wash the rhubarb and cut about 7 cm long Cut into pieces.
2. Place in a baking dish, sprinkle with brown sugar, cover with foil and bake at 180 degrees for 15 minutes.
3. Remove the foil and bake for a further 5 minutes until the rhubarb is tender.

prepare the cream

1. cream and milk in a saucepan bring to the boil with the vanilla pod and remove from the heat.
2. Beat the sugar and eggs in a bowl and carefully stir in the hot milk and cream mixture while beating.
3. Distribute the rhubarb pieces on the pre-baked cake base and fill with the cream.
4. Bake the rhubarb tart for about 30-35 minutes until the cream has set.
5. Let the rhubarb cake cool down in the tin and cut into pieces before serving.