Makes 12 pieces
For the pastry:
200 g flour
120 g butter
60 g sugar
pinch of salt
For the topping:
1 sachet vanilla blancmange powder
40 g sugar
450 ml milk
1 kg rhubarb
15–20 g cornflour
sugar (if desired)
butter and breadcrumbs for the baking tin
For the shortcrust pastry, sieve the flour onto a floured work surface and make a well in the centre. Put the egg into the well. Cut butter into flakes and distribute around the edge of the well together with the sugar and salt. Roughly mix ingredients with a knife and then knead into a smooth dough with your hands. Wrap the pastry in cling film and leave to rest in the fridge for approx. 30 minutes.
Pre-heat the oven to 225 °C (Gas Mark 7). Grease a flan base tin (30 cm diameter) and line with breadcrumbs. Place the pastry into the flan tin and bake on the middle shelf for approx. 10–15 minutes. Leave to cool.
In the meantime, make the blancmange for the topping according to instructions but with only 450 ml milk. Continue to stir while cooling and then pour over the flan base, level the top and leave to set.
Peel the rhubarb and cut into pieces. Cook in a pan on a low heat, stirring regularly, until softened.
Mix the cornflour with cold water. Remove the rhubarb from the heat and stir the cornflour into the rhubarb purée. Bring to the boil again briefly, then remove from heat and add sugar to taste. Leave to cool slightly while stirring and then pour onto the set blancmange layer. Leave until rhubarb mixture is also set.
|Rhubarb flan recipe|