Rhubarb Crumble Tart

 Ingredients 

Pastry Base:
200g Self-Raising Flour
1/2 tsp Baking Powder
100g Shortening / Margerine
1 Egg (beaten)
1 Tbsp Milk
Filling
Rhubarb, cut into half inch pieces
350g Castor Sugar
2 Tbsp Self-Raising Flour
1 tsp Cinnamon
Custard
1 Egg (beaten)
1/2 pint Milk
1 tbsp Vanilla Extract

.

Method

Pastry Base
Sift flour and baking poweder into a bowl, adding the sortening (cut into small cubes) and rub into breadcrumbs before stiring in the beaten egg and milk. Once the dough forms a lose ball, take out and pat into the bottom of 12x10 inch baking tray, making sure you spread it evenly and make a half inch rim around all sides.

Filling
Arrange the sliced rhubarb evenly across the pastry base, almsot covering the entire area, not worrying about small gaps as these will fill with the crumble and custard mixetures.


Custard Topping
Combine the sugar, flour and cinnamon and sprinkle over the rhubarb.
Mix together the milk, egg and vanilla extract, then pour it over the rhubarb and crumble mix.

Cooking
Bake in a pre-heated oven at 425°F (Gas MArk 7) for 20 minutes, before reducing the heat to 375°F (Gas Mark 5) for the remaing 15 minutes. Ensure the rhubarb is tender and the custard doesn't jiggle in the middle when the tray is lightly shaken.

The tart is delicious either warm or cold

I like mine warm with custard, cold with ice cream or to accompany a cupe of tea as a treat.

If you slowly simmer additional rhubarb in a small saucepan, with sugar and the juice/zest of a large orange, the cooled fruit is just another of the many option you have to go with this dessert.