Tart Crust Links:
Crust recipe link 1
Crust recipe link 2

For Flour Mixture
40g All Purpose Flour
40g Sugar

For The Filling Batter
50g Unsalted Butter (half melted)
40g Sugar
1 Egg (weighs 58-601g with shell)
50g AllPurpose Flour
1/4 tsp. Salt

Step By Step Instruction

Step 1

Preparing the tart shell.

Step 2

add in a thin layer of flour.

Step 3

For the flour mixture, mix the flour and sugar and set aside.

Step 4

For the cake batter, mix sugar and the half melted butter.

Step 5

Mix well.

Step 6

Add in the egg.

Step 7

Mix well.

Step 8

Add in the flour and sat.

Step 9

Mix well.

Step 10

Pipe the cake batter into the tart shell.

Step 11

Even it out with a spoon.

Step 12

Cover the cake batter with the sugar and flour mixture.

Step 13

Add in the rhubarb.

Preheated oven at 180°C.
Baking Mode: Top & bottom heating elements without fan.

Baking Temperature: 180°C
Baking Time: 35 minutes

Step 14

Baking time may vary depending on the accuracy and type of your oven.

Step 15

Glaze it with jelly.

Step 16

Finished product.

I recommend you to watch the video tutorial for more clear instructions!

Michael Lim