Description
Rich and indulgent rhubarb crumble tartlets. For an ultimate treat, top with a scoop of ice cream.
Ingredients
- FOR THE CRUST AND TOPPING:
- 200 grams All-purpose Flour
- 150 grams Light Muscovado Sugar
- 1 pinch Salt
- 160 grams Cold Butter, Cut Into Cubes
- FOR THE FILLING:
- 2 Eggs
- 50 grams Light Muscovado Sugar, Plus 1 Teaspoon For Rhubarb
- 115 milliliters Plain Yogurt
- 45 grams All-purpose Flour
- 1 pinch Salt
- ¼ teaspoons Cinnamon
- 1-½ stalk Rhubarb
Preparation
1. Grease tartlet cases and set aside. Preheat oven to 170°C (340ºF).
2. Add flour, sugar, salt and cubed butter to a medium bowl. Using your hands, mix until combined and crumbly.
3. Set aside 1 cup of this crumble mix. Take remaining part and firmly press into tartlet cases, covering the bottom. Bake for about 7–10 minutes or until light golden.
4. While crust is baking, prepare filling. Whisk eggs in a large bowl. Add 50 grams sugar, yogurt, flour, salt and cinnamon. Set aside.
5. Slice rhubarb in small pieces (about 3-4mm each). Place in a saucepan and stir in remaining teaspoon of sugar. Stir over medium heat until rhubarb becomes soft. Mix in rhubarb into filling mixture and set aside.
6. When crust is ready, remove it from oven and add filling.
7. Sprinkle with remaining crust mixture that was set aside.
8. Bake 30 minutes or until top is lightly brown.
9. Serve warm with a scoop of vanilla ice cream or at room temperature.
