The pastry is made by the creaming method so people who are convinced that they suffer from 'hot hands' don't have to worry about rubbing in the butter.
- 225 g butter
- 50 g castor sugar
- 2 eggs
- 300 g white flour
- 900 g Rhubarb
- 375 g sugar
- egg wash-made with one beaten egg and a dash of milk
- castor sugar for sprinkling
- Softly whipped cream
- Barbados sugar
Tin, 18cm x 30cm x 2.5cm deep
Preheat the oven to 180°C/350°F/regulo 4.
First make the pastry.
Cream the butter and sugar together by hand or in a food mixer (no need to over cream).
Add the eggs and beat for several minutes.
Reduce speed and mix in the flour.
Turn out onto a piece of floured greaseproof paper, flatten into a round, wrap and chill.
This pastry needs to be chilled for at least 2 hours otherwise it is difficult to handle.
To make the tart
Roll out the pastry thinly and use about 2/3 of it to line a suitable tin.
Slice the rhubarb into small bite-sized pieces.
Fill the tart with the rhubarb, sprinkle with sugar.
Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven 45 minutes to 1 hour.
When cooked cut into squares, sprinkle lightly with castor sugar and serve with softly whipped cream and Barbados sugar.