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Rhubarb Tart

Elitists.Kitchen's picture
Ingredients
  Rhubarb 2 Pound, cut into 1 inch pieces
  Castor sugar 9 Ounce
  Butter 4 Ounce
  Eggs 3
  White wine 2 Tablespoon
  Plain flour 9 Ounce
  Baking powder 1 Teaspoon
  Sour cream 1⁄4 Pint
  Ground cinnamon 1 Teaspoon
  Ground almonds 2 Ounce
  Icing sugar 1 Tablespoon
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

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rhubarb
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
8

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