This springtime treat is one of my children´s favourite, with no leftovers to reckon with.
I admit to not sticking to the standard recommendation of letting the pastry rest for half an hour in the fridge before rolling out. If I do that, I end up with a hard ball of dough that will cost me either superhuman powers to roll out, or, alternatively, I have to wait for another 20 minutes for the pastry to come to a manageable temperature again. So what I do is I roll out the pastry, tuck itnto my pastry tin and leave it in the fridge before pre-baking the pastry.
I used to peel my rhubarb which is a completely useless and unneccessary task that will simply rid you of the lovely pink colour.
Ingredients: 200g plain flour, 100g butter, 2 tbsp sugar, 1 egg, 500g rhubarb, 150g sugar, 250g single cream, 2 eggs
- Mix the flour and sugar. Rub in the butter with your fingertips until you have all incorporated into something that resembles breadcrumbs.
- Add the egg and knead until you have a smooth pastry dough.
- Roll out the pastry dough and line your pastry tin with it.
- Leave in the fridge for 30 min.
- Preheat the oven to 180deg (fan).
- Prick your pastry case with a fork, line with baking sheet and weigh down with dry chickpeas (I have a glass of chckpeas I exclusively use for this purpose).
- Bake your pastry for 10 to 15 minutes.
- Take out the pastry of the oven, remove the baking sheet.
- Slice the rhubarb. Mix the rhubarb slices with the sugar and arrange on the prebaked pastry.
- Mix the cream with the two eggs, pour over the rhubarb.
- Bake in the oven for another 20 to 25 minutes.
- Leave to cool a little before serving.