Rhubarb tarte tatin with micro greens

Rhubarb tarte tatin with micro greens

Total: 35 Min. | Active: 20 Min.
Nutritional value / people: 259 kcal
, Fat: 11 g
, Carbohydrate: 37 g
, Protein: 2 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Tarte tatin

150g sugar
20g knobs of butter
1parcel vanilla sugar
350g rhubarb, cut into 6 cm batons
1 puff pastry dough, rolled into a rectangle, cut into 2 rectangles (each approx. 30 x 10 cm)

To bake

15g Micro Greens
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Using a loaf tin (approx. 30 cm), draw 2 rectangles on a sheet of baking paper. Turn over the baking paper, place on a baking tray.

How it's done

Tarte tatin

Spread half of the sugar inside the rectangles, top with the knobs of butter. Pack the rhubarb closely together on top of the sugar, sprinkle with the vanilla sugar, lay loosely over the rhubarb.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to stand briefly, slide both onto a cooling rack. Remove the baking paper, allow to cool slightly, top with the micro greens and serve lukewarm.

Good to know
Serve with: Whipped cream or vanilla ice cream.


Peeling rhubarb

Peeling rhubarb

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