Rhubarb tart. Quick, easy, delicious.
When someone drops in unexpectedly, or you want a great dessert in minimum time, this simple recipe is just the thing. If you've got time, by all means make your own pastry case, but if you're really pushed, you can use frozen pastry and have this made in a about one minute flat!
1 cup sugar
1 tablespoon self raising flour
1 dessertspoon butter, melted
¼ cup milk
2 cups rhubarb, cut into small pieces
1 pastry case
Grease a pie dish and place pastry into it, pushing the pastry into the dish. Make a frilly edge to the pastry with your fingers or a fork if you wish.
Into the pastry case place about two cups of washed, cut rhubarb.
Mix the remaining ingredients in a bowl and pour over the rhubarb.
Bake at 220C for ten minutes, then turn the oven down to 180C for another 25 minutes or until the tart has set and is golden on top.
Serve warm with cream.
Tip: for a posh dinner party, make rhubarb sorbet to go beside the tart and garnish with mint.
Thanks to my mother, Thelma Bolitho for this one.