The Telegraph
Rhubarb and custard tart recipe
The custard here is sweet, and the rhubarb really tart, despite the added sugar. Get the pinkest stalks you can – one of the glories of forced rhubarb is its colour – all the same thickness if possible. The pastry recipe gives you more than you need but there’s nothing worse than rolling out pastry thinking you don’t have enough. Too stressful! That’s why I’m giving you a bit extra here.