Rhubarb Tart

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.