Rhubarb Tart

You know it's spring when you find stalks of rhubarb in the market.  I picked a few young tender stalks from my garden to bake a part egg and part 'fruit' tart. 

Can you believe it.....this 'vegetable' rhubarb was officially declared a FRUIT in 1947 

  

Pastry:    Mix following ingredients to form a paliable dough.
150g butter
50g sugar
200g allpurpose flour
1/2 tsp baking powder
pinch of salt
1 egg (large)


Filling:  Mix filling (except rhubarb) till sugar is dissolved.
300g rhubarb (cleaned and diced)
150g sugar
400ml cream
3 eggs (large)
1 tsp vanilla essence
pinch of salt


Set oven temperature at 200°C

My lazy way of making the crust without making a mess.  Put everything into a freezer bag, close it and start kneading to form dough.  When done, do not take dough out.
Just roll dough inside the bag into desired thickness with a rolling pin. 
   
  
Open up bag, sprinkle some flour on surface of dough to detach from bag.  Cut bag open on one side and flip dough into baking pan.  Viola !!         

Remove bag and press dough into pan.  Neaten the edges.










Arrange rhubarb in pan and add mixture of cream, sugar and eggs, etc. Bake at lower case at 200°C for  30 mins. Thereafter, 15 mins at 160°C.