Pastry:
- Half a cup of butter
- Half a cup of sugar
- 1 egg
- 2 cups of self raising flour
- 2 cups of cooked rhubarb
Method:
To create the pastry for the tart, cream together butter, sugar and egg, then add flour. Press into a greased lamington tin and spoon rhubarb over the pastry.
Topping:
- 1 cup of water
- A quarter of a cup of cup sugar
- 1 egg
- Juice of 1 lemon
- 1 teaspoon grated lemon rind
- 1 tablespoon corn flour
- 1 teaspoon butter
- Whipped Cream
Method:
Boil together water, sugar, egg, juice and rind. Thicken with cornflour and lastly add the butter. Cool slightly and pour over the rhubarb. Cook in moderate oven (180-200 c) for 30 minutes. Serve hot with cream.
This rhubarb lemon tart recipe serves 10
