Rhubarb Tart



Rhubarb Tart Recipe by Top Chef Josy Nussbaumer

Ingredients:

  • 1 rolled-out shortcrust, pie, or puff pastry
  • 4 + 3 tbsp Jakob's Leckerly Crumbs
  • 800 g rhubarb (peeled and cut into approx. 1 cm wide pieces)
  • 100 ml cream
  • 3 eggs
  • 1 packet vanilla sugar
  • 3 tbsp granulated sugar

Recipe for: 

4–6 servings, 26 cm diameter baking tin. Spring tart with rhubarb and Jakob’s Leckerly Crumbs.

Preparation: approx. 1 hr 15 min

  1. Line the baking tin with baking paper and place the dough in it.
  2. Sprinkle with 4 tbsp Leckerly Crumbs.
  3. Distribute the rhubarb pieces on top.
  4. Preheat the oven to 200 °C.
  5. Bake for 30 minutes at 180 °C.
  6. For the custard, mix eggs, cream, sugar, and vanilla sugar.
  7. Remove the tart from the oven and pour the custard over it.
  8. Sprinkle with another 3 tbsp Leckerly Crumbs.
  9. Bake for another 30 minutes at 180 °C.


Josy Nussbaumer

Josy Nussbaumer is a dedicated top chef from Basel, who has been one of the pioneers of regional cuisine since the 1980s. With creativity and heart, she advocates for authentic enjoyment.