Rhubarb tart

Prepare the pastry.

Grease a medium-sized rectangular mold, flour it by removing excess flour.

Roll the dough very thin not to browse, place the mould making up just on the edge and prick the bottom with a fork.

Let stand for 10 minutes.

Meanwhile, wash, dry, fillet and cut the rhubarb into pieces.

In a bowl, shelled eggs, beat them with sugar, add the pieces of rhubarb, stir and mix the ingredients thoroughly.

Pour the mixture into the mold by distributing it evenly, but do not crush him.

Bake in preheated oven at 180 degrees for about 45-50 minutes.

Remove, let cool, put on the serving dish and, if you like, sprinkle with icing sugar and vanilla.

Accompanying wines: Erbaluce Di Caluso Passito "DOC" Colli Orientali Del Friuli Ramandolo DOC, Malvasia Di Bosa "Liquoroso Dolce" DOC.