← All recipes

🍽️ Lemony Rice and Rhubarb Tart

136 kcal · 30 min · 4 servings

Ingredients

• 1 Organic lemon
• 110 g Cane sugar
• 125 g Pudding rice (round grain rice)
• 10 g Butter (1 heaped tsp)
• 2 tbsp Whole wheat breadcrumbs
• 500 g Rhubarb
• 3 Eggs
• 150 g Low-fat quark
• 20 g Wheat flour (1 heaped tbsp)
• 20 g sliced almond kernels (2 tbsp)

Instructions

1. 1. Wash the lemon under hot water and pat it dry.
2. 2. Finely grate about one-third of the peel.
3. 3. Put 350 milliliters of water, the lemon peel, and 30 grams of raw cane sugar into a small saucepan.
4. 4. Bring the mixture to a boil.
5. 5. Stir in the milk rice while stirring.
6. 6. Let the mixture come to a boil again.
7. 7. Reduce the heat to low and cover the pot.
8. 8. Cook the rice for 20 minutes, stirring occasionally.
9. 9. Remove the pot from the heat.
10. 10. Let the rice cool for about 10 minutes.
11. 11. Lightly grease a tart pan with a diameter of 26 to 28 centimeters.
12. 12. Line the pan with whole grain breadcrumbs.
13. 13. Wash the rhubarb and let it drain.
14. 14. Remove the tough ends and leaves.
15. 15. Cut the rhubarb into slices about 5 millimeters thick.
16. 16. Place the rhubarb slices in a bowl.
17. 17. Sprinkle 50 grams of raw cane sugar over the rhubarb and mix.
18. 18. Put the eggs and the remaining raw cane sugar into a mixing bowl.
19. 19. Whip the mixture with the beaters of a hand mixer for about 3 minutes until creamy.
20. 20. Stir the lukewarm milk rice into the egg cream in two batches.
21. 21. Stir the quark into the mixture.
22. 22. Gently fold in the flour at the end.
23. 23. Fill about two-thirds of the rice-quark mixture into the prepared pan.
24. 24. Smooth the mixture with a rubber spatula.
25. 25. Distribute the rhubarb evenly on top.
26. 26. Cover the rhubarb with the remaining rice-quark mixture.
27. 27. Sprinkle the tart with the almonds.
28. 28. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius, gas: level 3).
29. 29. Bake the tart on the middle rack for about 55 minutes.
30. 30. Remove the tart from the oven.
31. 31. Let it cool completely on a cake rack for about one and a half hours.
32. 32. Cut the cooled tart into 12 pieces.
33. 33. Serve the pieces.

Nutrition per serving

• kcal: 136
• Protein: 5 g · Fett/Fat: 3 g · Carbs: 20 g