Rhubarb Flan Recipe

Pastry:

7 oz plain flour

salthttp://joyerickson.files.wordpress.com/2009/06/rhubarb.jpg

3.5 oz butter

1 tsp caster sugar

1 small egg, beaten


Filling:

1 lb rhubarb, washed and cut into 1.5 in pieces

4 oz caster sugar

2 tbsp corn flour


  1. Preheat the oven to 200C Gas Mark 4.
  2. Place the flour and salt in a bowl and rub in the butter until the mixture resembles breadcrumbs.
  3. Add the sugar, stir in the beaten egg and enough water to make a firm, smooth dough.
  4. On a lightly floured surface, roll out the pastry and use to line a 9 in flan tin.
  5. Chill for 15 minutes.
  6. Bake blind for 10-15 minutes, remove the paper and baking beans and bake for another 15-20 minutes, until firm and pale golden.
  7. Place the rhubarb in a pan with 5 fl oz water and simmer gently until soft but not stingy.
  8. Add the sugar and stir until dissolved.
  9. Blend the corn flour with a little water, stir it into the rhubarb.
  10. Bring to the boil, stirring continuously until the mixture thickens.
  11. Reduce the heat and simmer for 3 minutes.
  12. Pour the rhubarb into the flan case and leave to cool.
  13. Serve cool or chilled with cream, ice cream or custard.

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