These rhubarb tartlets are a quick variation on delicious rhubarb tarts. Super juicy and slightly tart, depending on when the rhubarb is harvested. The later the harvest, the more tart the rhubarb.
Rhubarb tartlets
Simply pick up and enjoy. Super tasty rhubarb biscuits that you can quickly take with you when you’re out and about.
Rhubarb tartlets
Delicious rhubarb tartlets that are quick to bake. They simply taste heavenly.
Ingredients
- 400 g peeled and finely chopped rhubarb
- 100 g date flour
- 300 g whole spelt flour
- 40 g starch flour
- 20 g baking powder
- 150 g soy yogurt
- 250 ml soy drink
- 1 tsp cinnamon
Instructions
- Steep the peeled and chopped rhubarb with 50 g of date sweetener for 1 hour.Then mix with 1 teaspoon of cinnamon and 10 g of cornflour.
- Mix the flour with the remaining cornflour and baking powder. Add 50 g date flour. Make a batter with the soy yogurt and soy drink.
- Preheat the oven to 180 degrees Celsius top/bottom heat.
- Place small round mounds of dough on a baking tray lined with baking paper and flatten them slightly with a slight hollow inside. Pour the rhubarb mixture into this hollow.
- Bake the rhubarb tarts in the oven for 25 minutes.
Tip
Bake the rhubarb on yeast dough as a sheet cake. Then cut into small pieces.
Interesting to know
Rhubarb is only available at certain times from the end of March to June. It should only be harvested until June 24. After that it becomes extremely sour.
