Rhubarb cakes

Name: rhubarb cakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 4 broken frozen quiche puff pastry; 400 g fresh rhubarb; 50 g granulated sugar; 1 bag vanilla sugar; 1 tl lemon juice; 1 tl butter to grease; 1 tl potato starch; 2 el bread crumbs; 1 tl water

Delicious dessert for a dinner, rhubarb tarts.

Ingredients

Kitchen Stuff

1 small, low cake tarts

Directions

Let the dough thaw for about 5 minutes. Preheat the oven to 200 ° C or gas oven setting. 4. Wash the rhubarb and cut into equal pieces. In a large pan, heat a small base of water with sugar, vanilla sugar, lemon juice and rhubarb.
Cook the pieces until done. Let the rhubarb drain above the bowl.
Grease the molds and cover with dough, cut off the excess dough. Prick the soil and sprinkle with breadcrumbs. Heat in a pan 1dl cooking liquid of the rhubarb. Stir in the potato starch with the water and stir in the rhubarb.
Cook and bind for approx. 1 min. Divide the rhubarb over the molds. Pour the bound juice over it. Fry the tarts in the middle of the oven about 25 until done.

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Nutrition

185Calories

Sodium0% DV1.380mg

Fat6% DV4g

Protein8% DV4g

Carbs11% DV34g

Fiber12% DV3g

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