Rhubarb And Lemon Tart

Rhubarb and lemon tartPastry:

  • Half a cup of butter
  • Half a cup of sugar
  • 1 egg
  • 2 cups of self raising flour
  • 2 cups of cooked rhubarb

Method:

To create the pastry for the tart, cream together butter, sugar and egg, then add flour. Press into a greased lamington tin and spoon rhubarb over the pastry.





Topping:

  • 1 cup of water
  • A quarter of a cup of cup sugar
  • 1 egg
  • Juice of 1 lemon
  • 1 teaspoon grated lemon rind
  • 1 tablespoon corn flour
  • 1 teaspoon butter
  • Whipped Cream

Method:

Boil together water, sugar, egg, juice and rind. Thicken with cornflour and lastly add the butter. Cool slightly and pour over the rhubarb. Cook in moderate oven (180-200 c) for 30 minutes. Serve hot with cream.


This rhubarb lemon tart recipe serves 10