Serves: 6

Prep time: 45 minutes

Cooking time: 1 hour




Pastry – 225g flour

100g butter

25g sugar

1 egg

little milk to bind


filling – 4 sticks rhubarb, cut into 75mm pieces

100g sugar

Tsp grd star anise

Zest 1 orange

1 cinnamon stick


200ml milk

300ml cream (double)

2 eggs and 3 yolks

2 tbs cornflour (sifted)

Tsp vanilla




  1. For the pastry – pulse together 225g flour, 100g butter, 25g sugar, 1 egg and a little milk to bind in blender, then roll out, line a 20cm tin, chill for 20 minutes. Bake blind at 200c for 15-20 minutes. Then brush with egg wash and cook for extra 5 minutes. Cool
  2. Toss 4 sticks rhubarb, cut into 75mm pieces with 100g sugar, 1tsp ground star anise, the zest and juice of 1 orange and 1 cinnamon stick. Roast on a tray at 200c for about 10 minutes. Spoon half of it (no juice) into the bottom of the case.
  3. Whisk 2 eggs and 3 yolks, 100g sugar, 1tsp vanilla and 2tbs cornflour.
  4. Bring 300ml milk and 300ml double cream to scalding point. Pour slowly over the egg mix, whisking all the time.
  5. Put back in the pan and stir constantly for about 5 minutes on low heat until nice and thick.
  6. Pass through a sieve onto the rhubarb. Then sit the rest of the rhubarb on top
  7. Bake at 160c for 30 minutes until set. Cool completely.
  8. Serve with caramel ice cream or pouring cream.

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