Rabarbertårta

Efter ett 1800-talsrecept.

500 g rabarber(cirka 1 liter skurna bitar)
2 dl socker
citronskal eller 1 bit kanel
1 dl vatten
3 plattor smördeg(djupfryst)

Rabarberbitar, socker, citronskal eller kanel och vatten kokas till mos. Tina smördegsplattorna och kavla ut så att de blir cirka 3 cm bredare och längre. Grädda plattorna i 200 grader varm ugn cirka 15 minuter. Låt bottnarna svalna.
Bred rabarbermoset mellan bottnarna alldeles innan tårtan skall serveras. Den översta smördegsbottnen kan med fördel beströs med socker. Tårtan serveras kall.

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