This is a quick and easy tart, recipe from Scandi Foodie, once again.
50g butter, melted
1 tsp vanilla extract
150g plain flour, sifted (as always, I use Orgran wheat free flour)
100ml pouring (light) cream (I substituted this for a half-half milk and greek yoghurt mixture)
1 bunch rhubarb, peeled and cut into 2cm cubes – place this in a bowl with 2tbsp raw sugar and leave to sit while preparing the rest
Whisk the eggs and sugar until light and fluffy.
Stir in melted butter and vanilla.
Stir in flour and finally the cream.
Mix well and pour into a greased tart tin (24cm).
Spoon the rhubarb on the dough and press lightly into the dough to prevent it from drying out
Bake in 175C for about 20 minutes.
Serve warm from the oven with custard, cream or greek yoghurt
N.B. Next time I think I would add 1/3 of the chopped rhubarb into the batter before pouring into the tart case and then top with the rest of the rhubarb.