A little tart to enjoy my precious rhubarb. Many French tarte à la rhubarbe have some kind of cream or custard. That’s not bad, but the “real one” is full of rhubarb. The more the better ! I prefer a little almond and pink streusel.
This is not necessarily a recipe from Alsace. That type of cake/pie dough contains “levure alsacienne” (a brand of baking powder). Next time, I will make it a little thinner. But that was well balanced.
The rhubarb was cooked but still sparkly and a little crunchy. Mmmmm !