Rhubarb Tart Recipe
Summary
Preparation Time30 MinCooking Time50 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings8
HealthyHigh Protein
Ingredients
| Rhubarb - 2 lb, cut into 1" pieces | ||
| Castor sugar - 9 oz | ||
| Butter | 4 Ounce | |
| Eggs | 3 | |
| Wite wine - 2 tbsp | ||
| Plain flour | 9 Ounce | |
| Baking powder | 1 Teaspoon | |
| Sour cream | 1/4 Pint | |
| Cinnamon | 1 Teaspoon | |
| Almonds | 2 Ounce | |
| Icing sugar for dreding | ||
Directions
GETTING READY
1. Turn the oven to 350°F/180°C /Gas 4
MAKING
2. In a bowl, add the rhubarb and sprinkle four ounces sugar over it; cover and let it stand for a couple of hours
3. In another bowl, cream the butter with three ounces of the remaining sugar, beat an egg and add wine to it
4. Sift in flour and baking powder into it and form a smooth dough; wrap the dough in greaseproof paper and chill
5. Roll the dough out on a flour dusted surface and line the bottom and sides of a gresed, loose bottomed 10" round tin with it
6. Strain rhubarb and arrange the pieces on a pastry case and bake for half an hour
7. Beat cream, two eggs and the rest of the sugar till creamy, fold in almond and cinnamon into it
8. Turn the flan out of the oven and pour the creamed mixture on it; cook for another twenty minutes until golden; ease it out of the tin adn allow to cool completely
SERVING
9. Dredge with sugar and serve
1. Turn the oven to 350°F/180°C /Gas 4
MAKING
2. In a bowl, add the rhubarb and sprinkle four ounces sugar over it; cover and let it stand for a couple of hours
3. In another bowl, cream the butter with three ounces of the remaining sugar, beat an egg and add wine to it
4. Sift in flour and baking powder into it and form a smooth dough; wrap the dough in greaseproof paper and chill
5. Roll the dough out on a flour dusted surface and line the bottom and sides of a gresed, loose bottomed 10" round tin with it
6. Strain rhubarb and arrange the pieces on a pastry case and bake for half an hour
7. Beat cream, two eggs and the rest of the sugar till creamy, fold in almond and cinnamon into it
8. Turn the flan out of the oven and pour the creamed mixture on it; cook for another twenty minutes until golden; ease it out of the tin adn allow to cool completely
SERVING
9. Dredge with sugar and serve
Chef
