Finnish Rhubarb Tart
50g butter, melted
2 tsp vanilla sugar
150g plain flour, sifted
100ml pouring (light) cream
1 bunch rhubarb, peeled and cut into 2cm cubes
2 tbsp sugar, extra
Whisk the eggs and sugar until light and fluffy. Stir in melted butter and vanilla sugar. Stir in flour and finally the cream.
Mix well and pour into a greased tart tin (24cm).
Sprinkle the extra sugar on the rhubarb and mix. Spoon the rhubarb on the dough and sprinkle with demerara sugar.
Bake in 175C for about 20 minutes. Serve with custard or cream (or on its own).
A few notes...
- Traditionally tarts like this (in Finland) are baked in a large oven sheet and cut in small squares to serve.
- You can press the rhubarbs lightly into the dough to prevent them from drying out.
- You can use the same dough to make an apple tart; replace rhubarb with thin slices of apple and sprinkle with cinnamon and sugar!