• 1 lb (450 g) rhubarb
• 6 oz (170 g) sweetened shortcrust pastry
• 4 oz (112 g) sugar
• 2 eggs
• 4 tablespoons single cream
• Grated rind of ½ a lemon

Method:

1. Roll out the pastry and use it to line a 8" (20.5 cm) flan dish or tin.
2. Prick the bottom of the case with a fork. Cover the base with a circle of greased paper and put bread crusts or hard beans on the paper.
3. Bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 20 minutes. Remove from the flan dish or ring, discard the paper and beans 5 minutes before the flan case has finished cooking.
4. Whilst the flan case is cooking, wash and cut the rhubarb into ½" (1 cm) lengths.  If it is young rhubarb, there's no need to stew it before adding to the flan case.  If on the tough side, stew for a while in the minimum amount of water and retain the fluid to add to the egg/sugar mix.
5. Arrange the rhubarb in the flan case.
6. Beat together the eggs, sugar, lemon rind and cream in a bowl and spoon over the rhubarb.
7. Cook in pre-heated oven at Gas Mark 5 (190°C/375°F) for 35 to 45 minutes until golden and the rhubarb is tender.

Serves 4.