Rhubarb tart

For the dough:

3  eggs
1½ dl  sugar
2 dl  whipping cream
1 dl  melted butter or margarine
2 tsp  baking powder
4 dl  plain flour
80 g  chopped almonds or hazelnuts

For the filling:

½ litre  rhubarb, chopped into pieces
½ dl melted butter
½–1 dl  cane or brown sugar

Mix the eggs and sugar together with a wooden fork, but not to a froth. Add the cream and cooled melted butter. Mix the baking powder, flour and chopped nuts together and add them to the dough, stirring well. Spread the pastry on the bottom of a greased oven dish with high sides.

Mix the pieces of rhubarb with the melted butter and sugar and spread on top of the pastry. Alternatively, you can boil the rhubarb and sugar together for a moment to form a jam, which can then be frozen for use later. If you use this jam, you can gently mix it into the pastry. This will make a moist and very tasty tart. Bake in a 200°C oven for about 30 mins. Serve warm with vanilla sauce, custard or vanilla ice cream.

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