So many ways to use rhubarb! I'm a big greedy fan and can't wait til lI can plant my own again!
You can make this with a sweet vanilla egg custard or a frangipane! This one of my older pics and sadly I cannot find the recipe to go with it, however I can ad-lib.
I'm pretty sure I made this more of a cake than a tart or pie.
200 g of roasted rhubarb. I roast with ginger and sugar and a sprinkle of water. Chop to size.
Drain and cool.
Cake mix - all in one
200 g of butter softened
200 g of sugar
2 teaspoons of vanilla extract
2 dollops of ready made good custard
1 dollop of mascarpone
4 large free range eggs
2 teaspoons of baking powder
250 g of self raising flour
pinch of salt
I used a wide, loose bottomed flan tin. I lined the bottom and greased it well.
Bake for 45 minutes at 170 or until set.