a weekend treat

rhubarb is a nice treat at this time of the year and goes well in lots of different desserts like fruit crumbles, muffins, sponges or with ice cream. here is one of laurie blacks recipes for a baked rhubarb custard tart.

using a prepared sweet pastry shell fill with:

2-3 stalks rhubarb, cut into short lengths or sliced
1 cup cream
1/2 cup milk
2 tablespoons caster sugar
1 vanilla bean, split
1 egg
1 egg yolk

Arrange the rhubarb in the prepared pastry shells on a baking tray. Heat the cream, milk, sugar and vanilla in a saucepan, stirring to dissolve the sugar. Gently bring the mixture just to the boil. Whisk the egg and yolk together and continue whisking as you pour in the cream mixture. Strain to remove any solids. Carefully pour the custard into the tarts to fill them. Bake at 160¼C for 25-35 minutes until the custard has just set.