This recipe for a classic springtime rhubarb tart is incredibly easy to put together, and the end result is absolutely delicious.<\/p>\n
– **Difficulty:** Easy
\n– **Servings:** 6 people
\n– **Preparation Time:** 30 minutes
\n– **Cooking Time:** 40 minutes
\n– **Total Time:** 3 hours 10 minutes<\/p>\n
– **Rhubarb:** 800 grams
\n– **Brown Sugar:** 300 grams
\n– **Eggs:** 3
\n– **Sour Cream:** 4 tablespoons
\n– **Pie Crust (P\u00e2te Bris\u00e9e):** 1 unit<\/p>\n
1. **Rhubarb Preparation**
\n – Peel the rhubarb and cut it into 2-3 cm pieces. Place these in a bowl and sprinkle with 200 grams of brown sugar.<\/p>\n
2. **Marination**
\n – Allow the rhubarb and sugar to marinate for 2 hours, stirring once or twice during the process.<\/p>\n
3. **Making the Filling**
\n – Whisk the three eggs together with the four tablespoons of sour cream.<\/p>\n
4. **Assembling the Tart**
\n – Fit the pie crust into a tart pan.
\n – Drain the marinated rhubarb pieces and arrange them over the crust base. Pour the egg and sour cream mixture over the rhubarb.
\n – Sprinkle the remaining brown sugar on top.<\/p>\n
– Bake the tart at 350\u00b0F (180\u00b0C) for about 35 minutes, keeping an eye on it to prevent overcooking.<\/p>\n
Once baked, the tart can be enjoyed warm or cold, perfect for any springtime gathering.<\/p>\n\n\n