French Rhubarb Flan
The annual Rhubarb
Festival in Wakefield in February marks the appearance of forced rhubarb. I love the
tender sweetness of the young rhubarb, grown in dark sheds in the Rhubarb
Triangle in West Yorkshire. It makes delicious rhubarb crumbles and tartes to
savour. Looking through an old recipe book, I came across French Rhubarb Flan. It looks impressive but is easy to bake.
French Rhubarb Flan
250g/9oz Rhubarb
1
tbsp Demerara sugar
175g/6oz shortcrust
pastry
50g/2oz
butter
50g/2oz
(golden) caster sugar
2
eggs – yolks and whites separated
1
tbsp milk
50g/2oz
plain flour
½
tsp baking powder
25g/1oz
ground almonds
½
tsp ground ginger
50g/2oz
(white) caster sugar
Pre heat the oven to 325F, Mark 3,
160C, 140C Fan.
Prepare
the Rhubarb
Wash and cut the rhubarb into 2cms/1 inch chunks.
Place on a baking tray and sprinkle the sugar over them. Then cook the pieces
in the oven for about 15 minutes until tender but so they still hold their
shape. Remove from the oven and leave to cool slightly. Line a 21 cm/8 inch flan
dish with the pastry, wrap in cling film and leave to chill in the fridge for
30 minutes.
Prepare
the Filling
Cream the butter and sugar until
light and fluffy. Beat the yolks of eggs and mix with the milk. Then mix the
flour, ground almonds, ginger and baking powder together. Add the flour and egg
mixtures alternately to the creamed butter and sugar, mixing well. Place the cooked
rhubarb pieces in the flan dish over the pastry and then spoon the mixture over
the rhubarb. Bake for 30 minutes and remove from the oven to add the meringue
topping.
Prepare
the meringue topping
Whisk the whites of the eggs in a
bowl until stiff. Add the sugar a little at a time and continue to whisk. Spoon
the meringue on the top of the tart and make a pattern of swirls. Cook in a
slow oven for about 20-25 minutes until the meringue is slightly brown.
Meryl says : Serve hot or cold with crème fraiche,
yoghurt, ice cream or custard. It will keep well for a couple of days. What your favourite Rhubarb recipe?
