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Rhubarb Flan

Makes 1 flan

The pastry for the tart is partially cooked before adding wedges of rhubarb from 4 or 5 chunky stalks.

Free from Soya, Dairy, Nuts


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Sweet Pastry

  1. Line a loose bottom cake or tart dish with parchment or rub the edges with butter and pre-heat the oven.
  2. Put the flour and butter into a large bowl. Use a fork or pastry blender to work them together until the mixture resembles fine breadcrumbs.
  3. Stir in the sugar.
  4. Add the egg yolks and stir to make a soft dough.
  5. Using your hands gather the mix together to form a smooth ball of pastry dough.
  6. Roll out the dough between two pieces of parchment or film, remove the film and transfer it to the prepared dish. Or simply press the dough into the dish using your fingers.
  7. Cut away any pastry that hangs over the edge of the dish.
  8. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  9. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the inside of the dish.
  10. Bake for 10-12 minutes.
  11. Remove from the oven and carefully lift the parchment and contents off the pastry.
  12. Return the dish to the oven and cook for a further 4-5 minutes without allowing the pastry to brown too much.

Rhubarb Filling

  1. Wash and cut rhubarb stalks into 2cm/⅜" pieces. Arrange these standing on their end on the pastry base.
  2. Scatter the sugar and orange mix over the rhubarb.
  3. Bake for 30–35 minutes.
  4. Serve hot or cold.


20cm/8” loose bottom cake or tart dish, parchment, 2 cups of ceramic baking beans, rice or flour for blind baking


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

30-35 minutes

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