The first tender rhubarb is now in season, and some of you may have it in your garden. Choose thin pink sticks for this delicious tart. You will need a 20cm (8in) tart tin.nd yeast , it just needs time to rise. Do try it, it tastes really delicious, either plain or with butter.
- 225g (8oz) plain flour
- 175g (6oz) butter – or hard margarine
- 1 dessertspoon caster sugar
- 1 egg yolk
- approx 6 teaspoons cold water
- 225g ( 8oz) thin sticks of rhubarb
- 150ml (5 fl oz) single cream
- 75ml (3 fl oz) milk
- 1 large egg
- 40g (1 ½ oz) caster sugar
- few drops vanilla extract
Heat the oven to Gas 6/ 200C. Grease the tart tin. Pastry: rub the fat into the flour, stir in the sugar and mix with the egg yolk and just enough of the water to form a firm dough.
Refrigerate for a few minutes.
Wash the rhubarb and cut into 1 in pieces.
Roll out the pastry to line the flan tin (you will have a small amount left over). Arrange the rhubarb over the base.
Lightly whisk together the cream, milk, egg, sugar and vanilla.
Pour this over the rhubarb. Place on a baking tray and bake for 30 minutes. Sprinkle the surface with sugar and bake for a further 5 minutes. Eat warm or cold
Note for an optional decoration, cut up 2 more sticks of rhubarb, poach for 4 – 5 minutes, drain and pile on the centre of the tart.the almonds lightly..
When the ring is risen , bake for approx 20 minutes until golden brown.
Mix the icing sugar with a little water to make a soft consistency and brush it over the ring as soon as it comes from the oven.. Decorate with halved glacé cherries and almonds.