Rhubarb flan

Rhubarb contains vitamin A and C, and is rich in iron. 

Serves 6-8

1 quantity shortcrust pastry (see recipe, page 104)
12 stalks (about 800g) rhubarb, trimmed, washed
11/4 cups (270g) caster sugar
1/3 cup (80ml) water
4 egg yolks
2 tbs plain flour
11/3 cups (330ml) milk
1 vanilla bean, seeds scraped

1. Preheat oven to 160°C. Shape pastry into a log. Place between 2 sheets of baking paper and use a rolling pin to roll out into a 4mm-thick rectangle. Place on a tray. Cover with plastic wrap and place in the fridge for 30 minutes to rest.


2. Meanwhile, cut rhubarb into 9cm lengths and place, in a single layer, in a baking dish. Sprinkle rhubarb with 200g of sugar and pour in the water. Cover with foil and bake in oven for 30 minutes or until rhubarb is tender but still holds its shape. Set aside to cool to room temperature. Transfer rhubarb to a heat-proof bowl, reserving liquid. 


3. Place reserved liquid in a small saucepan over medium-high heat. Cook for 8-10 minutes or until reduced by half. Pour syrup over rhubarb. Cool to room temperature, then refrigerate for 20 minutes or until chilled.

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4. Increase oven temperature to 200°C. Grease and flour a 12 x 36cm tart tin. Line  base and sides with pastry and trim excess. Use a fork to prick the base, then line with baking paper and fill with baking weights, rice or dried beans. Bake in oven for 25 minutes. Remove paper and weights, rice or beans, and bake for a further 10-15 minutes or until golden. Set aside. 


5. Combine egg yolks and 50g of the remaining sugar in a medium heat-proof bowl and whisk until pale and fluffy. Add flour and whisk to combine. Meanwhile, combine milk, vanilla bean and remaining sugar in a heavy-based saucepan and bring to a simmer over medium heat. Pour milk mixture into egg mixture and whisk until combined. Strain back into saucepan and cook over high heat, whisking continuously, for 2-3 minutes or until thick. Spoon hot custard mixture into tart shell and use a spatula to spread evenly over base. Set aside to cool.


6. To assemble tart, arrange rhubarb widthways along the tart. Drizzle with rhubarb syrup and serve immediately.

Tip: Parmesan biscuits

Use any excess pastry from the bacon and egg tartlets (see recipe, page 101) to make parmesan biscuits to serve with cheese or as a snack. Roll pastry into a 3mm-thick disc, then use a round 6.5cm-diameter pastry cutter to cut out biscuits. Place on an oven tray lined with baking paper and place in the fridge for 30 minutes. Preheat oven to 200°C and bake biscuits for 15-20 minutes or until golden. Cool on a wire rack, then store in an airtight container.

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