Rhubarb Flan Recipe

Pastry:

7 oz plain flour

salt

3.5 oz butter

1 tsp caster sugar

1 small egg, beaten

Filling:

1 lb rhubarb, washed and cut into 1.5 in pieces

4 oz caster sugar

2 tbsp corn flour

1. Preheat the oven to 200C Gas Mark 4.
2. Place the flour and salt in a bowl and rub in the butter until the mixture resembles breadcrumbs.
3. Add the sugar, stir in the beaten egg and enough water to make a firm, smooth dough.
4. On a lightly floured surface, roll out the pastry and use to line a 9 in flan tin.
5. Chill for 15 minutes.
6. Bake blind for 10-15 minutes, remove the paper and baking beans and bake for another 15-20 minutes, until firm and pale golden.
7. Place the rhubarb in a pan with 5 fl oz water and simmer gently until soft but not stingy.
8. Add the sugar and stir until dissolved.
9. Blend the corn flour with a little water, stir it into the rhubarb.
10. Bring to the boil, stirring continuously until the mixture thickens.
11. Reduce the heat and simmer for 3 minutes.
12. Pour the rhubarb into the flan case and leave to cool.
13. Serve cool or chilled with cream, ice cream or custard.