For the Short Crust
Preheat the oven to 190° celsius. Line a baking sheet with parchment paper and set aside. Knead all ingredients for the dough in a bowl, preferably by hand. This should go quickly so that the butter stays cold. Wrap the dough in cling film and put in the fridge for about 30 min. Roll out the dough rectangularly and lay it in the mold, cut off the edges or gently press the edges together.
For the filling:
Take a large bowl and mix all the rhubarb filling ingredients. Toss the rhubarb filling on to the short crust in the baking tray. Spread evenly. Sprinkle almond sticks and sugar over the tart and bake for about 45 min. at 190 °C. until the cake turns golden brown and the rhubarb is baked. Let the cake cool and serve with ice cream if desired.
For the dough
- 170 g Flour
- 1 tsp Rapunzel Cristallino cane sugar
- ½ tsp Rapunzel sea salt iodized
- 1 pinch Rapunzel Bourbon vanilla powder
- 120 g cold margarine or butter, cut into small pieces
- 3-4 tbsp ice water