Name: Rhubarb custard tart
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Ingredients: 350 gram rhubarb, trimmed, cut into 5 cm lengths; 1/4 cup firmly packed brown sugar; 2 tablespoon freshly squeezed orange juice; 220 gram (16 cm base measurement) frozen uncooked shortcrust sweet flan case; 2/3 cup cream; 2 eggs, at room temperature; 1 teaspoon vanilla essence; 1/4 cup caster sugar; icing sugar, to dust

Ingredients

350 gram rhubarb, trimmed, cut into 5 cm lengths

1/4 cup firmly packed brown sugar

2 tablespoon freshly squeezed orange juice

220 gram (16 cm base measurement) frozen uncooked shortcrust sweet flan case

2/3 cup cream

2 eggs, at room temperature

1 teaspoon vanilla essence

1/4 cup caster sugar

icing sugar, to dust

Method

1.Preheat oven to 180°C or 160°C fan forced. Line a large baking tray with baking paper. Place rhubarb. in a single layer, on prepared tray. Sprinkle evenly with brown sugar: drizzle evenly with juice. Cover rhubarb with foil; bake for 10 minutes.

2.Remove foil: bake for 5-10 minutes more or until rhubarb is tender. Remove from oven; set aside to cool slightly.

3.Place frozen pastry case on a baking tray. Bake for 10 minutes. Remove from oven; reduce oven temperature to 160°c or 140°c fan forced. Arrange rhubarb (discard any juice) in pastry shell.

4.Whisk cream. eggs, vanilla and caster sugar in a medium jug. Pour carefully over rhubarb. Bake for 35-40 minutes or until set. Remove from oven; stand for 5 minutes, then transfer tart to a wire rack to cool. Cut into wedges to serve.