Tarta z rabarbarem i kruszonką (Drukuj)
Maślana tarta z rabarbarem i kruszonką o delikatnie kwaśnym smaku i chrupiącym wierzchu.
# Składniki:
→ Crust
01 -
250 g all-purpose flour
02 -
125 g unsalted butter, cold and cubed
03 -
75 g powdered sugar
04 -
1 large egg
05 -
1 tsp vanilla extract
→ Filling
06 -
500 g rhubarb, chopped
07 -
100 g granulated sugar
08 -
1 tbsp cornstarch
→ Crumble Topping
09 -
150 g all-purpose flour
10 -
100 g unsalted butter, softened
11 -
75 g brown sugar
12 -
50 g rolled oats
13 -
1 tsp cinnamon
# Kroki wykonania:
01 -
Preheat the oven to 180°C (350°F).
02 -
In a bowl, combine flour, powdered sugar, and cold butter. Mix until crumbly. Add the egg and vanilla extract, then knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
03 -
In another bowl, mix the chopped rhubarb with granulated sugar and cornstarch. Set aside.
04 -
Roll out the chilled dough on a floured surface and place it into a tart pan. Trim the edges and pierce the bottom with a fork.
05 -
Bake the crust in the preheated oven for 15 minutes.
06 -
While the crust is baking, prepare the crumble topping by mixing flour, butter, brown sugar, oats, and cinnamon until crumbly.
07 -
Remove the crust from the oven, add the rhubarb filling, and sprinkle the crumble topping over it.
08 -
Bake for an additional 25 minutes or until the topping is golden brown.
09 -
Allow to cool before serving.
# Uwagi:
01 -
Serve with whipped cream or vanilla ice cream for an extra treat.
02 -
For a sweeter tart, increase the sugar in the filling to taste.