VegBox Recipes

Rhubarb Tart

This sweet flan makes the most of springtime rhubarb. It's a deliciously different way of serving it.


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)


  1. Pre-heat the oven to 190 C (Gas Mark 5).

  2. 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.

  3. 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.

  4. 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.

  5. Check the sweetness and sprinkle the rhubarb with a little more sugar, if necessary.

  6. Beat together the eggs and cream. Pour on top of the rhubarb in the flan tin.

  7. Bake for about 30-40 minutes, or until the egg mixture is risen and springy - thoroughly cooked.

  8. 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.


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