Rhubarb Tart

Rhubarb tart

Serves 8
125g butter, cubed, plus some for greasing
250g plain flour
175g sugar
Pinch salt
3 medium eggs
150ml double cream
250ml milk
1 tsp. cornflour
½ tsp. vanilla extract
500g rhubarb, cut into pieces 15cm long

Preheat the oven to 200°C/gas 6. Rub together the butter and flour. Add 50g of the sugar and the salt, then one egg, beaten. Bring the mixture together with a knife and then your hands to form a dough. Grease an 8in x 11in (20cm x 28cm) rectangular, loose-bottomed tart tin. Roll out the pastry on a lightly floured surface, line the tin with it and trim. Chill it in the fridge for an hour. Protect the pastry with some baking parchment, fill the tin with baking beans and bake for about 10mins, and then for a further 5mins without the paper and beans. Turn the oven down to 180°C/gas 4. In a bowl, combine the double cream, milk, remaining eggs, remaining sugar, cornflour and vanilla extract. Place the rhubarb pieces in the tin in rows and pour over the mixture. Cook for 35-40mins or until set. Cool on a wire rack and serve warm, sprinkled with icing sugar

Other rhubarb recipes in our May/Jun 2012 issue:

  • Rhubarb and almond pudding
  • Rhubarb and raspberry syrup
  • Mini rhubarb Pavlovas
  • Rhubarb crumble
  • Rhubarb and cinnamon muffins
  • Roast rolled pork with apple and rhubarb

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