Granny’S Rhubarb Tart
- FOR THE DOUGH:
- 300 grams Flour
- 200 grams Soft Butter
- 4 Eggs
- 250 grams Sugar
- 1/2 teaspoons Baking Powder
- FOR THE RHUBARB LAYER:
- 800 grams Rhubarb
- 100 grams Sugar
- FOR THE SEMOLINA PUDDING:
- 300 milliliters Milk
- 100 grams Sugar
- 4 Tablespoons Semolina
- 2 Tablespoons Heavy Cream
- 1 Egg, Separated
- Preheat oven to 180u0b0C (355u0b0F). Combine all ingredients for the dough. Mix for about 5 minutes until a smooth dough has formed. Butter the cake tin and place the dough into it. Bake for 20 minutes.
- For the rhubarb layer, wash and slice the rhubarb in small pieces. Mix with sugar and cover until needed.
- For the semolina pudding, in a small pot, heat milk with sugar. When hot but not boiling, add semolina. Reduce heat and keep stirring until semolina and milk combine into a porridge. Remove from heat. Combine heavy cream and egg yolk and pour it into semolina. Beat the egg white until stiff and carefully add it to the semolina pudding.
- When the cake has baked, take it out of the oven. Leave the oven on. Let it cool for a few minutes, then pour the rhubarb over it and top with the semolina pudding. Place back in the oven for 35-40 minutes until cake is done.
flour, butter, eggs, sugar, baking powder, rhubarb, rhubarb, sugar, milk, sugar, heavy cream, egg
Taken from tastykitchen.com/recipes/desserts/grannye28099s-rhubarb-tart/ (may not work)