August 15, 2013


150 g cold butter
75 g white sugar
225 g plain flour
1 big egg yolk
2-3 tbsp. ice water

800 g cubed rhubarb
2 orange juice
250 ml sour cream
150 g sugar
2 eggs

1. Marinate the rhubarb. Place the rhubarb into a big bowl, pour over the sugar and the orange juice. Let it marinate for at least 30 min.
2. Preheat the oven to 180 degrees Celsius.
3. Mix the butter, sugar, and flour into crumbles. Add egg yolk, water and mix till firm dough forms. Let it rest for 30 min in the fridge.
4. Roll the dough out 3mm thick and place it into  tart tin.
5. Place back into the fridge.
6. Mix the sour cream, and eggs and sugar.
7. Prick the base with the fork. Pour the rhubarb in the base, pour over the cream mix.
8. Bake for 25-30 min.

SAMSUNGP. S. Hey, hey.. so I came up with this recipe when I was helping out a friend of mine and I was working a bit in a commercial kitchen and the order was for a seasonal rhubarb cake.. it was an immediate hit and I had to produce one each day for the cafe.

Enjoy, K.



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