Saliha´s Rhubarb Tart

Saliha

Saliha

Well-known member
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125 g butter
1,5 dl sugar (0.6 cup)
1 egg
2,5 dl wheat flour (1 cup)
1 teaspoon baking powder
(2 teaspoon vanilla sugar)
1/2 liter rhubarb pieces (2 cups)
2 tablespoon brown sugar

2 eggs
1/2 dl sugar (0.2 cup)
1/2 dl cream
1/2 dl milk

Cream together the butter and sugar. Add the egg. Mix the flour, baking powder and add to the mixture. Pour into a greased baking dish.

Add the pieces of rhubarb and brown sugar. Bake at +175 C/+347 F for 20 minutes. Take out of the oven. Add the egg-sugar-milk-cream mixture. Bake for another 10 to 15 minutes that the egg-cream mixture firms up and gets color.


Hopely you understood my translation.
 
Rhubarb Vanilla Pie

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Dough:
150 g butter
1 dl sugar (0.6 cup)
3 dl wheat flour
(1 teaspoon vanilla sugar)
0,25 dl milk or cream

Filling:
1 liter rhubarb
2 dl vanilla flavored curd
1 egg
1/2 dl milk
2 tbsp sugar

On the top:
cinnamon, brown sugar

After baking:
powdered sugar

Cream together the butter, flour and sugar. Add milk (or cream). Spread into a greased baking dish.

Mix the ingredients of the filling. Pour to the baking dish over the dough.

Bake in the oven +200C/392 F, 20 to 30 minutes.

After baking, sprinkle top with powdered sugar.
 
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Saliha,

Do you buy all your flavored curds? Do you buy curd and flavor it yourself?

I saw that you used a gingerbread flavored curd in another recipe.

I've never had any kind of curd. Not sure I've even seen it in a store!

Lee
 
Yep, we have flavored curds at the stores, like this vanilla curd I used:

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(maustettu rahka = flavored curd)

But it´s easy to flavor it by yourself too, if you can´t find already flavored ones.

Here are several different kind of flavors (like white chocolate lime, pear caramel, lemon, strawberry etc.). We use curd quite much in the kitchen, both cooking and baking.
 
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I followed the link Johnny posted and saw that quark is similar to Farmer Cheese which I use in Polish pierogi and similar to queso fresco which I use on tacos.

Ricotta is wetter than either of those cheeses, Farmer is in the middle and queso fresco is the driest and saltiest of the three.

Then there's feta ....

Ah, cheese! :in_love: All good!

Lee
 
Our quark isn´t salty, it´s sour and it needs some added sugar before we use it to pies (if we don´t use flavored one). One other traditional quark dessert here, specially in the Eastern Finland is originally the Russian Easter dessert called paskha.

https://en.wikipedia.org/wiki/Paskha

:readytoeat: But that´s the other story and other recipe later near the Easter time...
 
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