Fresh rhubarb and a sprinkle of cinnamon make for a gorgeous traditional pud.
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
We have fixed this recipe to indicate using the whole eggs instead of just the yolks. - 12 Aug 2002 (Review from Allrecipes US | Canada)