Rhubarb and Cherry Tart

For the rhubarb-cherry tart, quickly knead a smooth dough from flour, butter, salt and water and chill for 1 hour.

Lightly grease a tart pan, line with the rolled out dough and poke the bottom with a fork. Mix sour cream with sugar and vanilla until smooth and pour on the dough.

Spread the cherries and rhubarb evenly over the top and bake at 180 °C in a preheated oven with top and bottom heat in the middle for approx. 30 minutes.

Preparation Tip:

If you want it to go quickly, you can also make the rhubarb and cherry tart with ready-made dough.

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