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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.

Posted in Recipes on May 01, 2009