Rhubarb Tart

Rhubarb Tart – thanks to Floyd on France.

1 kg rhubarb, peeled and cut into small chunks
175g sugar
350g shortcrust pastry
2 eggs
2 tablespoons vanilla sugar
75ml milk
300ml cream

Put rhubarb into a colander and dust with half the sugar. Leave for 1 hour.
Preheat oven to gas 5, 190 C or 375 F.
Line a flan dish with the pastry and cover with the rhubarb. Break the eggs into a bowl and beat with the rest of the sugar and the vanilla sugar. Stir in the milk and cream.
Pour the mixture over the rhubarb and cook in the oven for 25 min although it always takes longer in my oven !!