Rhubarb tartlets

Ingredients

Directions

1. 1

   Preheat oven to 170° (circulating air). Clean the rhubarb and cut it into pieces about 1 cm wide.

2. 2

   Cream butter, 125 g sugar, vanilla sugar, cinnamon and a pinch of salt with a hand mixer. Stir in one whole egg and two egg yolks (save the egg white for the meringue!) one after the other.

3. 3

   Briefly stir in flour, starch and baking powder. Add the rhubarb.

4. 4

   Fill dough into paper cups or a muffin tray and bake on the second rack from the bottom for 20 minutes.

5. 5

   In the meantime, beat the two egg whites with a pinch of salt until stiff, add 100 g sugar while stirring and continue stirring until the sugar has dissolved.

6. 6

   Spray the beaten egg white decoratively on the tartlets and put them in the oven for another 10 minutes.

7. 7

   Let it cool down - or best still enjoy it warm!

8. 8

   (Gives about 16 pieces).