I remember the sweet-and-sour taste of rhubarb from my childhood. My mum made stewed fruit with it and added it to yeasty or shortbread cake. The perennial plant called rhubarb is apparently a vegetable. The rhubarb are used for culinary purposes, and the redder they are, the sweeter they are. Rhubarb contains a lot of potassium, sodium, magnesium, iron, phosphorus, ascorbic acid and beta carotene. Because it is low in calories and high in fibre it is recommended for people who are watching their waistline. You should remember that it also contains a lot of oxalic acid, so it isn't recommended for people who have a problem with kidneys or rheumatism. In the kitchen we use rhubarb until the end of June, because then the petioles become bitter.

Today I used rhubarb to make a tart with a crunchy almond crumble topping. It was yummy, moist, refreshing and excellent for a summer tea party.

Ingredients
dough
250g of flour
4 tablespoons of caster sugar
1 tablespoon of vanilla sugar
1 egg
1 egg yolk

120g of butter
crumble topping:
50g of butter
3-4 tablespoons of flour
3 tablespoons of brown sugar
8g of vanilla sugar
1 egg yolk
filling
500g of pie plant
4 tablespoons of brown sugar

Mix together the dry ingredients for the dough: flour, sugar and vanilla sugar. Chop the butter. Add the butter, egg and egg yolk to the dry ingredients. Quickly knead into a smooth dough. Cover with a plastic wrap and leave in the fridge for half an hour.
Heat the oven up to 180C. Cover a baking pan with the dough, leaving the edges slightly raised around the sides.
Clean the rhubarb, peel it and cut into 1 cm pieces. Sprinkle with sugar and leave for half an hour.
Make the crumble topping. Melt the butter, cool it a bit, then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until it is lumpy.
Drain the rhubarb and arrange it on the dough; sprinkle with the crumble topping and bake for 45 minutes.

Enjoy your meal!

Try also:
Plum tart with almonds
Apple pie: my favourite cake
Granary tart with seasonal fruits