Rhubarb Crumble Tartlets
- FOR THE CRUST AND TOPPING:
- 200 grams All-purpose Flour
- 150 grams Light Muscovado Sugar
- 1 pinch Salt
- 160 grams Cold Butter, Cut Into Cubes
- FOR THE FILLING:
- 2 Eggs
- 50 grams Light Muscovado Sugar, Plus 1 Teaspoon For Rhubarb
- 115 milliliters Plain Yogurt
- 45 grams All-purpose Flour
- 1 pinch Salt
- 1/4 teaspoons Cinnamon
- 1-1/2 stalk Rhubarb
- 1. Grease tartlet cases and set aside. Preheat oven to 170u0b0C (340u0b0F).
- 2. Add flour, sugar, salt and cubed butter to a medium bowl. Using your hands, mix until combined and crumbly.
- 3. Set aside 1 cup of this crumble mix. Take remaining part and firmly press into tartlet cases, covering the bottom. Bake for about 7-10 minutes or until light golden.
- 4. While crust is baking, prepare filling. Whisk eggs in a large bowl. Add 50 grams sugar, yogurt, flour, salt and cinnamon. Set aside.
- 5. Slice rhubarb in small pieces (about 3-4mm each). Place in a saucepan and stir in remaining teaspoon of sugar. Stir over medium heat until rhubarb becomes soft. Mix in rhubarb into filling mixture and set aside.
- 6. When crust is ready, remove it from oven and add filling.
- 7. Sprinkle with remaining crust mixture that was set aside.
- 8. Bake 30 minutes or until top is lightly brown.
- 9. Serve warm with a scoop of vanilla ice cream or at room temperature.
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Taken from tastykitchen.com/recipes/desserts/rhubarb-crumble-tartlets/ (may not work)