Easy Rhubarb Tart: the best recipe

Peel the rhubarb stalks by removing the thin skin that wraps around them. Cut them into small pieces of 2 cm. In a saucepan, place the rhubarb pieces, the sugar pieces, pour in a glass of water, and let it cook for 20 minutes.

In the meantime, prepare the dough. Pour the flour into the bowl and make a well in the center. Add the sugar, egg yolks, salt, and butter. Then gradually incorporate the flour. Once the mixture is smooth, knead with your fingertips, then shape the dough into a ball on a floured surface. Let it rest for 1 hour covered with a cloth.

Roll out the dough to a thickness of 2-3 mm and place it in the mold, forming a ridge that you pinch with your fingers.

Prick the dough all over with a fork. Fill with rhubarb compote, sprinkle with sugar, and bake in a moderate oven for 25 minutes.

To finish, prepare the cream by mixing the butter, sugar, and eggs. Remove the tart from the oven, drizzle it with this cream, and bake until the color is golden yellow.