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This recipe is classed as intermediate

Rating 3.06 / 5 (51 votes)

Prep time:
20 min
Cook time:
25 min
Serves:
10

For a delicious British dessert try Janet Brinkworth's recipe for a rich, custard-topped baked rhubarb tart

Method

1. Preheat the oven to 150ºC/gas 2.

2. Make a syrup by mixing together the water and 100g sugar in a saucepan and heating it, stirring now and then, until the sugar dissolves.

3. Bring the syrup to the boil, add the rhubarb and cook it for three minutes in the syrup. Set aside to cool.

4. Break the eggs into a mixing bowl. Add the remaining caster sugar. Whisk until light and fluffy and trebled in volume.

5. Fold in the cream and the lemon zest and season with nutmeg.

6. Strain the rhubarb and spread it the base of the blind-baked short-crust pastry case.

7. Pat down the rhubarb and then pour over the custard.

8. Dust the rhubarb flan with icing sugar. Bake for 25-30 minutes, remove from the oven and allow to cool before serving.

9. Serve with cream or crème fraiche.

Ingredients

  • 150 ml water
  • 200 g caster sugar
  • 450 g rhubarb, chopped
  • 2 eggs
  • 75 ml double cream
  • grated zest of 1/2 lemons
  • grated nutmeg
  • 1 x 25cm blind-baked shortcrust pastry tart cases
  • icing sugar, for dusting

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Latest Comment

 

Hmmm... Although the flavour on this is fantastic, I couldn't get my custard to set even though I gave it an extra half hour. The topping set in a sort of meringue kind of way but underneath it was foamy. I guess I had too much liquid in with my rhubarb, even after draining it. But it tastes good - just doesn't look that brill!

ChantalS2289 ChantalS2289  Posted 11 Jun 2010 3:44 PM
 

4 stars the end result tastes great and was enjoyed by the whole family.it took a little longer on the prep side but very straight forward.have now made it twice as had too much rhubarb in the garden this year and i think the second time it was eaten faster than the first.

Anonymous Anonymous  Posted 30 Jun 2009 4:21 PM