Rhabarberwähe
The Wähe, tart for all seasons, is the perfect vehicle for your rhubarb haul.
Whether you take the time to make a beautiful geometric pattern, or you take a haphazard approach and simply scatter your stalks, this Wähe is a easy and delicious meal.
This is my go-to Wähe base for fruit, with a slightly sweet, buttery crust and plenty of fruity filling.
Serve yours for tea or, as my grandmother always did, an easy weeknight meal (rhubarb is a vegetable, after all).
For the pastry:
200 g flour
2 tbsp sugar
1 tsp salt
80 g butter
125 ml cold water
For the filling:
500-600 g rhubarb, chopped
2 eggs
125 ml milk
125 ml cream
2 tbsp sugar
1 tsp vanilla paste or extract
2 tbsp ground nuts
In a large bowl, whisk together the flour, sugar, and salt.
Add the cold butter in pieces and rub into the flour mixture with your fingers until you have small flakes.
Make a well in the middle of the flour and add the water. Mix this gently until a dough forms. Try not to overwork the dough or it will become tough.
Press the dough into a disc, wrap with plastic, and let cool in the fridge for about an hour.
Roll out your dough and line a 26 cm (10 inch) round tart pan, then keep the tart shell cool (preferably in the freezer) until you have the filling ready.
Preheat oven to 200 C / 400 F / gas mark 6.
Chop the rhubarb in pieces (see above for suggestions—you can have half-moons, strips, etc).
Whisk together the milk, eggs, sugar, and vanilla.
Place your tart pan on a parchment-lined baking sheet, sprinkle with the nuts, then arrange the rhubarb on top. Pour in the liquid.
Bake in the bottom half of the oven for about 35-40 minutes, or until the liquid has set.
I like to garnish with an additional sprinkling of sugar, either powdered or caster.
To save time, you can use use store-bought dough like Kuchenteig / pâte brisée / pasta per crostate to line your pan.
If you take the time to make a design with the rhubarb, I find that it uses less, closer to 450-500 g. On the other hand, you can squeeze around 600 g on top if you do it free form.
Always place the tart pan on your baking sheet before pouring the liquid over.
If the top gets a little dark during baking, cover with aluminum foil.