Rice-Rhubarb Tart

Ingredients

• 1 Organic lemon
• 110 g cane sugar
• 125 g milk rice (round grain rice)
• 10 g butter (1 heaping tsp)
• 2 Tbsp whole-grain breadcrumbs
• 500 g rhubarb
• 3 eggs
• 150 g Low-Fat Quark
• 20 g wheat flour (1 heaping Tbsp)
• 20 g blanched almond kernels (2 Tbsp)

Instructions

1. 1.

   Wash the lemon in hot water, dry it and finely grate about one-third of its zest.

2. 2.

   In a small pot bring 350 ml water, grated lemon zest and 30 g cane sugar to a boil.

3. 3.

   Stir in the milk rice, bring back to a boil. Cover and simmer over low heat for 20 minutes, stirring occasionally. Remove from heat and let cool for about 10 minutes.

4. 4.

   While the rice cooks, lightly grease a tart pan (26–28 cm diameter) and line it with whole-grain breadcrumbs.

5. 5.

   Wash, drain, trim the rhubarb and cut into slices about 5 mm thick. In a bowl mix with 50 g cane sugar.

6. 6.

   Add the eggs and remaining cane sugar to a mixing bowl. Beat with a hand mixer whisk for about 3 minutes until creamy.

7. 7.

   Fold the lukewarm rice into two portions of the egg mixture. Stir in the quark, then fold in the flour.

8. 8.

   Fill about two-thirds of the tart pan with the rice-quark batter and smooth it with a rubber spatula. Distribute the rhubarb on top and cover with the remaining batter. Sprinkle with almonds.

9. 9.

   Bake the rice-rhubarb tart in a preheated oven on the middle rack at 200 °C (180 °C fan, gas level 3) for about 55 minutes. Remove and cool completely on a wire rack over roughly 1½ hours. Cut into 12 pieces and serve.