Strawberry Rhubarb Tartlet

A simple but delicious cake recipe:

Rinse strawberries, prepare (ready to cook, e.g. hull, remove woody parts and dirt) and cut into quarters. Rinse the rhubarb, remove the skin if necessary, cut in half lengthwise, perhaps according to the thickness of the stalks, and cut into pieces two centimeters long. Mix the fruit with the orange juice and sugar in a frying pan. Mix the cornflour with a little cold water and add. Bring everything to a boil, stirring just until bubbling. Set aside, the rhubarb will cook in the process! Lightly toast oats and flaked almonds in a dry frying pan without adding any fat.

Stir in sugar, vanilla sugar, butter, flour, eggs and cinnamon until well blended. Fold in oats and almond kernels. Place the mixture in small heaps on a baking sheet lined with parchment paper. Make a small indentation in the center of each mound of dough and pour in a tiny bit of strawberry-rhubarb mixture.

Meanwhile, bake the tartlets in the middle of a 200 °C oven for about 15 min.

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