Rhubarb tart


For the dough:

  • 200 g spelt flour
  • 1 sachet of baking powder
  • 200 g sugar
  • 1 sachet of vanilla sugar
  • 3 eggs
  • 200 g butter
  • 1 cup of sour cream

For the filling:

  • 5 sticks of rhubarb
  • 250 g strawberries
  • 3 egg whites
  • 2 x 100 g sugar
  • Icing sugar to dust


Preheat the oven to 160 °C.

Mix the flour and baking powder in a bowl and sieve the mixture. Add the sugar, vanilla sugar, eggs, butter and sour cream. Combine everything using a mixer on the highest setting, to create a smooth batter. Line a springform tin with baking paper, grease the sides and sprinkle a little flour over it.

Pour the batter into the springform tin and lift the edge a bit to create a dip in the middle. Place the tin in the oven for 20 minutes.

In the meantime, wash and peel the rhubarb and cut it into pieces. Add the pieces to a pan along with 100 g sugar and cook over a medium heat for around 15 minutes. Remove the pan from the heat and allow to cool.

Chop the strawberries and mix these with the remaining sugar. Use a hand blender to puree them. Beat the egg whites until stiff. Add the pureed strawberries to the rhubarb and carefully fold in the beaten egg whites.

Return the tart to the oven for a further 15 minutes. Allow the tart to cool. Add a nice dusting of icing sugar over the top before serving.


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