1 bunch rhubarb (450g), trimmed, rinsed, cut into 4cm lengths
¾ cup caster sugar
1 egg yolk
2 tsps vanilla essence
1 cup thickened cream
Icing sugar mixture and whipped cream, to serve
12/3 cups plain flour
2 tblsps caster sugar
125g cold unsalted butter, chopped
1 egg yolk
2-3 tblsps iced water
Lightly grease a 24cm round loose-base flan tin. Place on an oven tray.
To make pastry, process flour, sugar and butter in a food processor until mixture resembles fine crumbs. With motor operating, add yolk and enough water until mixture starts to form a ball. Turn out. Shape into disc. Refrigerate, covered, for 20 minutes.
Roll out pastry between two sheets of baking paper to about 5mm thick. Lift into tin to line base and side. Trim edge. Refrigerate for 30 minutes. Prick base all over with a fork. Line with baking paper. Fill with dried beans or rice.
Cook in a moderate oven (180C) for 15 minutes. Remove paper and beans. Cook for a further 12 to 15 minutes, or until light golden. Cool.
Place rhubarb in a single layer on an oven tray lined with baking paper. Sprinkle evenly with ¼ cup of the sugar.
Cook in a hot oven (200C) for about 15 minutes, or until just tender. Cool.
Whisk remaining sugar, eggs, yolk, vanilla and cream in a bowl until combined. Pour half into pastry case. Top with rhubarb. Pour over remaining mixture.
Cook in a moderately slow oven (160C) for about 45 minutes, or until golden and just set. Remove from oven. Cool in tin.
Dust sifted icing sugar over tart. Serve with cream.