Rhubarb tart

Total time: 1hr
Preparation Time: 15m

For 8 pieces

Nutritional Information

Contains 270 Kcal, 9g Protein, 22g Carbohydrates, 15g Fat


  • Pastry dough
  • 200 g light spelt flour
  • 0.5 tsp salt
  • 75 g butter, cut into pieces, cold
  • 1 dl water
  • Tart
  • 500 g rhubarb, cut into approx. 1 cm pieces
  • 50 g shelled ground almonds
  • 1 tbsp sugar
  • Custard
  • 2 eggs
  • 250 g half-fat quark
  • 1 parcel vanilla sugar
  • 2 tbsp sugar
  • Utensils
  • One tart tin (approx. 30 cm in diameter), lined with baking paper

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  • Pastry dough

    Mix the flour and salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix to create a soft dough. On a lightly floured surface, roll out the dough (approx. 32 cm in diameter), transfer to the prepared tin, prick the base with a fork.
  • Tart

    Spread the almonds over the pastry base. Top with the rhubarb, sprinkle with sugar.
  • To bake

    Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove.
  • Custard

    Combine the quark, eggs, vanilla sugar and sugar, pour over the rhubarb.
  • Return to the oven

    Bake the tart for a further 30 mins. Remove, allow to cool slightly, enjoy lukewarm or cold.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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