Rhubarb pie

with ground cinnamon

15
35

min preparation time

MIN OF COOKING

INGREDIENTS

  • Marcel Senchou cinnamon
  • 1 shortcrust pastry
  • Rhubarb
  • Powdered sugar
  • Flour
  • Egg(s)
  • Fresh cream
  • Vanilla sugar
  1. Preheat the oven to th.6 (180°C). Roll out the shortcrust pastry in the tart tin.
  2. Peel the rhubarb so that it is completely stringless, wash and drain it, then cut it into small pieces. Arrange them on the pastry.
  3. Beat the eggs. Add the caster sugar, sifted flour and crème fraîche. Pour over the filling. Bake for 30 to 35 minutes. 5 minutes before the end of baking time, remove the tart from the oven and sprinkle with vanilla sugar and cinnamon to caramelise slightly. Continue baking.
  4. Leave your tart to cool to room temperature, and enjoy!

TO DISCOVER ALSO...

DISCOVER ALSO...