Rhubarb Tart is most popular in the Lorraine region of France, near Germany. As the temperature and soil type seem to aid the growth of rhubarb.
This recipe is typical from Lorraine, but very simple, so I think anybody who grows this vegetable will do a version of this.
Rhubarb can be grown all year round in France. In 'greenhouses'.
As a child living in the north of England. This dish revives fond memories of rhubarb pie with custard.
Rhubarb Tart (Tarte a la Rhubarbe)
Serves:- 4-6, Preparation time:- 10 mins,(not including preparing the rhubarb) Cooking time:- 25 mins
* 1kg or 2lb of rhubarb, peeled and chopped into chunks
* 350g or enough shortcrust pastry to line a flan dish
* 175g of caster sugar
* 2 tablespoons of vanilla sugar
* 2 large eggs
* 75ml of full cream milk
* 300ml of fresh cream
* put the rhubarb in a bowl and dust with half the caster sugar
* pre-heat your oven to gas mark 5 or 190 deg C
* line your flan dish with the pastry and add the rhubarb
* beat the eggs in a bowl and add the rest of the caster sugar and the vanilla sugar
* stir in the milk and the cream
* add the mixture to the rhubarb
* cook in the oven for 25 mins or until rhubarb is soft
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