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Why is rhubarb so popular? Because thanks to its sour taste it tastes wonderfully refreshing as a cake, cake or dessert. These rhubarb tartlets are quick and easy to make and just always fit. And you can pack them up for a picnic in these spring-like temperatures and eat them with your hands.
300 g rhubarb
2 teaspoons of cinnamon
1 teaspoon grated lemon peel
2 heaped tablespoons of flour
5 tbsp brown sugar
30 g of oatmeal
25 g butter
250 g puff pastry
Vanilla sugar for sprinkling (before baking)
1 egg for brushing
Wash, peel and cut the rhubarb into small slices.
Mix the cinnamon, lemon zest, 1 tablespoon flour and 3 tablespoons sugar together with the rhubarb in a large bowl. For the "crumbs", process the remaining flour with the remaining sugar, oat flakes and butter into a crumbly dough. Then roll out the puff pastry and cut into rectangles of the same size. Place on a baking tray lined with baking paper and brush with egg.
First sprinkle the rhubarb mixture on top, then top with the crumble. If you want a "crispy" edge, you can turn it over once so that it is a little thicker. I also did this to prevent the "rhubarb juice" from leaking out during baking. Sprinkle some vanilla sugar on top and brush the edge again with egg. Bake in the oven at 180 degrees for 20-25 minutes until golden brown.
Serve with some very, very lightly whipped cream.