Actually,
for today I had planned another recipe. But Tuesday I carved for something
sweet, and then I remembered that I’ve seen a rhubarb-lemon-thyme tart recipe
in a magazine. So I bought the needed ingredients and baked this tart. And
since the rhubarb season is not over yet, I've decided to share this recipe
with you. I have slightly adapted the recipe, and the result was a very
delicious tart that was eaten within one day.
You need:
500
g rhubarb
155
g Butter, room temperature
200
g sugar
125
g flour
4
Eggs
1
tsp vanilla sugar
½
tsp baking powder
2
tbsp thyme leaves
grated
zest of 1 bio lemon
icing
sugar
This is how we
proceed:
First,
preheat oven to 180°C degrees.
Then
wash rhubarb well, cut the ends and peel. Grease a pie dish with 30 g butter
and sprinkle with 30 g sugar. Cut rhubarb so that it fits into the mold.
Beat 125 g butter, 170 g sugar and vanilla sugar until creamy. Separate the eggs and stir yolks one by one in the butter-sugar mixture. Beat egg whites with a pinch of salt until stiff. Mix flour and baking powder. Lift under the dough by alternating with the beaten egg whites.
Wash and dry the lemon and grate the zest into a bowl. Add thyme leaves, mix and give half to the dough. Then spread batter over the rhubarb.
Bake for 40 minutes on the middle rack.
Remove from the oven and allow to cool. Use a knife to loosen the edge and turn the tarte on a plate. Sprinkle the remaining thyme and lemon mixture over the cake and dust with icing sugar.
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