Rhubarb is not very com­mon in Italy and I only dis­cov­ered it when I moved north of the Alps. I love rhubarb cakes but I also like using it as a side dish to meat. This cake recipe comes from my friend Lia and belongs to her child­hood mem­o­ries, it is tru­ly deli­cious!

Time: 1 hour


for the pas­try

170 g  plain flour
80 g but­ter
70 g sug­ar
1 egg
the zest of an orange
1 pinch of salt

for the top­ping

1 kg rhubarb
4 tbsp of almonds and/or pis­tac­chios and/or hasel­nuts, ground in a mix­er 2 TS of straw­ber­ry jam
the zest of an orange and of a lemon
1/2 glass of milk
3 tbsp sug­ar
1 egg
3/4 tbsp Maizena

  1. For the short­crust pas­try mix the but­ter (at room tem­per­a­ture) with the flour. Add the rest of the ingre­di­ents and work very quick­ly. Wrap the dough in cling­film and chill for 30 min­utes.
  2. Clean the rhubarb, cut it in chunks about 1 cm thick, mix it with a cou­ple of table spoons of sug­ar and the zest of an orange and let it rest for 30 min­utes.
  3. Roll out the dough, and place it on a but­tered mold.
  4. Put a thin lay­er of jam then a lay­er of ground nuts (it can be just almonds or a mix of almonds and oth­er nuts).
  5. Drain the rhubarb and lay it on the lay­er of nuts. Bake in a pre­heat­ed oven at 180°.
  6. Pre­pare a cream by mix­ing the milk, the egg, one spoon of sug­ar, the maizena and the lemon zest.
  7. After about 10 min­utes take the tart out of the oven and pour the cream on it. Bake again for 10 more min­utes.

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