French Rhubarb Flan isn’t just rhubarb, rhubarb!

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?