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🍰 Rhubarb Rice Pudding Tart

392 kcal · 30 min · 4 servings

Rhubarb Rice Pudding Tart Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lemon thoroughly and pat it dry.
  2. 2. Grate about one teaspoon of the lemon zest.
  3. 3. Add the rice pudding mix, 30 grams of raw cane sugar, the lemon zest, and 280 milliliters of water to the mixing container.
  4. 4. Cook the mixture for 20 minutes at 100 degrees Celsius, left rotation, and speed 1. Insert the measuring cup during this process.
  5. 5. Stir the mixture for another 10 minutes at left rotation and speed 1.
  6. 6. Transfer the rice pudding to a bowl and let it cool down.
  7. 7. Clean the mixing container thoroughly and rinse it with cold water.
  8. 8. Grease a tart pan with butter.
  9. 9. Coat the pan with breadcrumbs.
  10. 10. Wash the rhubarb and peel it.
  11. 11. Cut the rhubarb into pieces about one centimeter in size.
  12. 12. Insert the whisk attachment into the mixing container.
  13. 13. Add the eggs and the remaining sugar to the mixing container.
  14. 14. Whisk the eggs and sugar until foamy for 5 minutes. Use speed 4 and insert the measuring cup.
  15. 15. Remove the whisk attachment from the container again.
  16. 16. Preheat the oven to 200 degrees Celsius.
  17. 17. Alternately add quark (a type of fresh cheese) and the cooled rice pudding through the lid opening into the mixing container.
  18. 18. Continue mixing the mixture for 2 minutes at left rotation and speed 3.
  19. 19. Pour two-thirds of the quark-rice pudding mixture into the prepared tart pan.
  20. 20. Distribute the rhubarb pieces evenly over the quark mixture.
  21. 21. Pour the remaining quark-rice pudding mixture over the rhubarb pieces.
  22. 22. Sprinkle almonds over the tart.
  23. 23. Bake the tart for about 50 minutes on the middle rack.

Nutrition per serving