Rhubarb Tart |
 |
This sweet flan makes the most of springtime rhubarb. It's a deliciously different way of serving it. |
|
| |
Ingredients |
Serves 4
Enough shortcrust pastry to line an 8 inch flan tin (about 250g)
150ml double cream
2 eggs
300g rhubarb stalks
100g caster sugar (adjust according to tartness of rhubarb)
Grated zest of 1 orange (optional)
|
|
| |
Method |
- Pre-heat the oven to 190 C (Gas Mark 5).
- Line an 8 inch flan tin with the pastry and bake blind, if you wish.
Cover pastry with a sheet of grease-proof paper and then fill with baking beads or equivalent. Bake for 15 minutes.
- Cut the rhubarb into 1 inch chunks and put in a pan with the orange zest and sugar. Simmer gently for 5 minutes, until the rhubarb is softening. You want the rhubarb to soften, without turning to mush.
- Lift the rhubarb out of the pan with a slotted spoon (you don't want any excess liquid in the flan) and put in the flan pastry case.
- Check the sweetness and sprinkle the rhubarb with a little more sugar, if necessary.
- Beat together the eggs and cream. Pour on top of the rhubarb in the flan tin.
- Bake for about 30-40 minutes, or until the egg mixture is risen and springy - thoroughly cooked.
- Serve warm or cold, with more cream if you're in the mood!
|
|
| |
Time From Cupboard-To-Table |
About 1 hour
|
| |
Notes & Variations on Rhubarb Tart |
Also works well with cardamom seeds, instead of the ginger. Crush the seeds from 4 cardamom pods and add instead of the ginger when you cook the rhubarb.
Note: don’t use the whole pods as these are very bitter. |
| |
| |
| |
|
 |
Veg Box Recipes Newsletter
Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.
And it's free!
Subscribe now |
|
|
| |
Ratings & Reviews |
|
|
|
Rate It! |
Have you tried this recipe? Tell us what you think of it.
|
|
| |
|
Find more recipes |
| |
Rhubarb Recipes |
 |
Classic Rhubarb Crumble
Rhubarb crumble is one of those desserts that lets us know winter is nearly over and spring is on its way. Delicious, served with fresh cream or custard.
|
 |
Spiced Rhubarb
Spiced rhubarb makes a great warming dessert.
It's a lovely way of enjoying fresh rhubarb and works well with the delicate, early-season forced rhubarb, as well as the stronger-flavoured later season variety. |
 |
Rhubarb Fool
This rhubarb fool is really simple to make. Yet it makes an impressive (if somewhat calorie-rich!) dessert. It's a lovely fruity dessert to herald the start of spring. |
 |
Rhubarb Upside-Down Cake
This is a great way of introducing rhubarb to fussy eaters. By using it to form the topping of an "upside-down" sponge cake, it isn't overpowering and makes an interesting and tasty display! |
 |
Rhubarb Meringue Pie
A delicious spring-time treat. A spiced rhubarb base with a meringue topping reminds you that summer is on its way! |
 |
Rhubarb And Ginger Ice Cream
Great for a sunny afternoon treat, this recipe works well as an ice cream or a frozen yoghurt. Ginger and rhubarb are a delicious combination and using them in an ice cream is an unusual treat. |
|
| |
|
| |
| |
| |
| |
| |
