Rhubarb Wähe

When doing the shopping for Easter I found rhubarb in my favourite farmer's shop. She told me that she has just cut them fresh in the morning, the first rhubarb of the season!


I decided to bake a wähe. If you want to compare wähe to something than probably the best comparison is a quiche. In the west part of Switzerland it is common to bake wähe without custard. Traditionally it is baked with a shortcrust, but I had some leftover puff pastry and I used that instead.


Ingredients:
400 g rhubarb
5-7 tablespoon sugar
200 ml heavy cream
2 eggs
2 teaspoon corn starch
grated hazelnut


Slice rhubarb and mix with sugar or vanilla sugar. Place rolled out shortcrust or puff pastry in a round, flat baking form and sprinkle hazelnut on the bottom. Add rhubarb and pour a mixture of cream, eggs and corn starch over it. Bake on 180°C for 20-25 minutes. I think it is best served lukewarm or cold.