Delicious, the sour taste of the rhubarb is well balanced with the sweetness of the topping
6 sticks of rhubarb
1 tablespoon sugar
For the dough
200 g flour
100 g butter
1/4 teaspoon salt
50 ml water
For the topping
60 g cream
50 g sugar
Peel the rhubarb and cut it in small pieces. Put in in a plate with 1 tablespoon of sugar, let it rest at least 1h.
Mix the flour and salt in a bowl. Add the butter and mix with fingers until you get a sandy texture. Add the water and mix until forming a dough.
Preheat the oven at 200C.
Spread out the dough with your rolling pin. Spread flour to prevent it to stitch to your surface and rolling pin.
Butter your baking dish. Put the dough in.
Put your rhubarb in a colander to remove excess water. Add the rhubarb into your dish.
Cook in the oven for 20 minutes.
Mix the topping ingredients. Add the mixture on top of the rhubarb. Cook for 15 minutes or until the top is cooked and golden.