Rhubarb, cinnamon and custard tart
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Sue Heiman- Guth
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42 people made this
About this recipe:
Fresh rhubarb and a sprinkle of cinnamon make for a gorgeous traditional pud.
1 (23cm) shop-bought pastry case
300g (11 oz) fresh rhubarb, cut into 2cm (1 in) pieces
200g (7 oz) caster sugar
5 tablespoons plain flour
1 pinch ground cinnamon
2 eggs, beaten
20 min › Cook:
40 min › Ready in:
Preheat oven to 190 C / Gas mark 5.
Spread rhubarb pieces evenly into pastry case.
In a medium bowl, combine sugar, flour and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
Bake in preheated oven for 40 to 45 minutes until filling is set.
Very easy and very delicious.
I didn't have a ready made case, but I had frozen pastry so I blind baked a case and increased the ingredients by a third to fit. Also added a little ginger with the cinnamon. Would have been hice with chopped ginger in syrup added with the rhubarb too. Will make again.
- 06 Mar 2010
I altered the ingredients a bit...had no fresh rhubarb so used tinned & only used half the sugar...still tasted absolute delicious...will definitely be a regular dessert in our house....
- 25 Jun 2016
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