Make the most of your autumn crop of rhubarb with our easy-to-follow recipe for rhubarb tart.
Ingredients:
- 4-5 rhubarb stalks - trimmed and chopped, or 50g frozen rhubarb
- 105g unsalted butter
- 105g sugar
- An additional 3 tbsp sugar
- 140g all-purpose flour
- 2 large eggs, lightly beaten
- 1 tsp lemon juice
- 2 tsp ground cinnamon
How to make:
- Pre-heat your oven to gas mark4 or 180°C and butter an 10-inch round pan
- Add the rhubarb, 2 tbsp of sugar, lemon juice and the cinnamon into a bowl and mix together. Spread evenly in the pan.
- Melt the butter into a saucepan over a medium heat for around seven minutes.
- Cook until golden, taking care not to burn.
- Pour the clear, browned butter into a mixing bowl.
- Gently stir 105g sugar, the eggs and flour into the butter until everything blends together to create a batter.
- Apply the batter evenly over the rhubarb mix.
- Sprinkle the remaining 3 tbsp of sugar over the batter.
- Bake for 40-45 minutes, until lightly golden and crusty.
- Slice and serve warm or at room temperature, with vanilla ice cream.