Come March we go mad at Naomi’s Kitchen for Rhubarb. Her mum Florence grows it like a weed, hence it’s always in plentiful supply. Here’s one of our favourite recipes.
- 8 oz/225g plain flour
- 5 oz/150g butter
- 3 oz/75g ground almonds3 oz/75g caster sugar
- 1 egg
- 3 lb/1.4 Kg rhubarb
- 3 oz/75g caster sugar
- 4 level tablespoons flour
- 1 level teaspoon ground cinnamon
- 1/2 pint/300 ml cream
- Zest of 1 orange
- 1 egg
First make the pastry:
Sift the flour into a mixing bowl. Add in butter and rub in to make a mixture like fine breadcrumbs. Add the ground almonds and sugar, then add the egg and mix to make a firm dough.
Roll out and use to line a 9″/23 cm flan ring, trim the edges and chill for half an hour.
Preheat oven to 375’F/190’C/Gas mark 5.
Now for the Filling:
Wash and chop the rhubarb. Combine the sugar, flour, cinnamon, cream, orange zest and egg. Beat well to make a smooth batter. Fill the pastry with the prepared rhubarb, pour over the filling batter, coating the fruit evenly, then bake in the preheated oven for about 50 minutes until the fruit is tender and the top is set and golden-brown.
Serve warm, dusted with icing sugar. Whipped Cream or Warm Custard is a lovely accompaniment to this dessert.