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Rhubarb Upside-down Tart
Tarte à l’envers à la rhubarbe
Preparation info
- For
eight
people - Difficulty
Easy
Appears in
Published 1987
Ingredients
750 g 1 lb 10 oz 125 g
Method
Wash and peel the rhubarb stalks, cut them in half lengthwise and then into pieces 5cm (2 in) long.
Put layers of the rhubarb in a tart tin or cake tin, and alternate the layers with sprinklings of brown sugar and caster sugar.
Beat the eggs in a bowl and mix them with the cream and the flour. Pour this batter over the rhubarb.