There’s nothing better than a home-made rhubarb tart with fresh cream!
Ingredients
For the pastry:
- 225g soft butter
- 50g caster sugar
- 2 eggs, preferably free-range
- 350g white flour
For the filling:
- 900g sliced rhubarb
- 370g granulated sugar
- egg wash made with 1 beaten egg & a dash of milk
- caster sugar for sprinkling
To serve:
- softly whipped cream
- soft dark brown sugar
Method
Step 1
Preheat the oven to 180°C/Gas Mark 4. Cream the butter and sugar together. Add the eggs one by one and beat for several minutes. Mix in the flour slowly.
Step 2
To make the tart, roll out the pastry 3mm thick. Place the sliced rhubarb into the tart, sprinkle with sugar. Cover with a lid of pastry, seal edges, decorate with egg wash.
Step 3
Bake for 45 minutes to 1 hour. Sprinkle lightly with caster sugar and serve with softly whipped cream.
