RHUBARB & LEMON FLAN
A tangy lemon sauce covers the rhubarb in a rich shortbread flan case. Flan can be frozen ahead.
Serves 4
6 oz (150g) plain flour
25g butter or hard margarine
2 Tab (30ml) water
FILLING:
12 oz (350g) rhubarb, fresh or frozen
2 Tab (30 ml) sponge cake crumbs or crumbled boudoir biscuits
4 oz (100g) sugar
1 Tab (15ml) cornflour
1 egg
1 lemon
PASTRY
Sift the flour & icing sugar into a basin, rub in the butter until mixture resembles fine breadcrumbs.
Mix to a firm dough with about 2 Tab water. Roll out pastry and line into an 8 inch (20cm) flan tin. Cover with greaseproof paper or foil & weigh down with dry beans, pasta or crusts and bake blind at 190 degree C for about 15 minutes. Remove lining and return flan to oven for another 5 minutes until dry and just coloured.
RHUBARB FILLING
Wipe rhubarb, trim and cut into chunks. (if frozen, thaw slightly and drain). Sprinkle the cake crumbs over base of flan (to help mop up juices) and arrange rhubarb chunks over crumbs.
LEMON SAUCE
In a small saucepan blend together the sugar, cornstarch, lightly beaten egg & grated rind.
Stir in 2 Tabs (30 ml) lemon juice and made up to 150ml with water.
Bring to boil, stirring, and pour over the rhubarb.
PASTRY LATTICE
Cut thin strips from pastry trimmings and arrange them lattice-fashion over the filling ie threaded.
Bake at 200 degree C for 35 minutes or until golden.