Origin of dish:
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Type of cooking:
Preparation time: 55 minutes
Cooking time: 30 minutes
Ingredients (serves 6):Method: Peel rhubarb.
Chop into 2cm lengths.
Put in a pan with sugar and a little water, leave to stew for 20 minutes.
Meanwhile, prepare pastry.
Put flour in a bowl and make a well in the middle.
Add sugar, egg yolks, salt and butter.
Rub fat in with fingers, then roll into a ball.
Chill for an hour in the fridge.
Roll out on a floured surface, to a thickness of about 2 or 3 millimetres, and line a greased flan dish, using fingers.
Prick with a fork.
Put rhubarb on top, sprinkle with sugar and cook in a moderate oven for 25 minutes.
Make cream topping, by mixing butter, sugar and eggs.
Take tart out of oven, cover with cream and cook until golden.