A tart is a nice cake which every time may look and taste different. You only have to use different fruit, form the dough on the top in a different way and you will make a quite beautiful and yummy dessert. Today I would like to share with you the recipe for a tart for the end of the rhubarb season. You should pick the rhubarb at the turn of May and June, because in young spears the amount of calcium oxalate is low. In the course of time this amount is higher and the rhubarb can be impaired.

I like strawberries, so I enriched the stuffing of the tart with some of my favourite fruit. They go with the rhubarb perfectly. You can decorate the top of the cake as you like. My mum grated the dough on top to make a grid. I went crazy and made a flower version of my tart. It looks wonderful, doesn't it?

Ingredients (25-27 cm cake tin)
dough:
300g of flour
100g of sugar
120g of butter
1 egg
1 egg yolk
1 teaspoon of vanilla essence
2 tablespoons of brown sugar (to sprinkle on the cake)
stuffing:
350g of strawberries
400g of rhubarb
3 tablespoons of brown sugar

Mix the flour with the sugar. Add the chopped cold butter, egg, egg yolk, vanilla essence and knead the smooth dough quickly. Divide the dough into two parts (1/3 and 2/3). Wrap both of them in plastic wrap and leave in the fridge for an hour.
Wash the rhubarb and cut into 2 cm pieces. Wash the strawberries and remove the shanks. Put them into a pot, add the sugar, mix them in and boil until the fruit is soft. Try it and add some more sugar if the stuffing isn't sweet enough.
Heat the oven to 185C. Smooth the cake tin with some butter and sprinkle with breadcrumbs.
Roll out the bigger part of the dough. Put it into a baking tin. Bake for 12-15 minutes. Put the strawberry-rhubarb stuffing onto it. Roll out the smaller part of the dough and cut the flowers out with a cookie cutter. Arrange them on the stuffing. Sprinkle with brown sugar. Bake for 30-35 minutes.

Enjoy your meal!

Try also
Sweet bunch of flowers
Apple pie: my favourite cake
Fabulous fruit tart