Rhubarb, cinnamon and custard tart

    (2)
    1 hour

    Fresh rhubarb and a sprinkle of cinnamon make for a gorgeous traditional pud.


    45 people made this

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas mark 5.
    2. Spread rhubarb pieces evenly into pastry case.
    3. In a medium bowl, combine sugar, flour and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
    4. Bake in preheated oven for 40 to 45 minutes until filling is set.
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