Now that rhubarb is in plentiful supply in the shops, what better way to cook it than by baking a rhubarb tart. It’s a family favourite, and, is usually eaten straight from the oven in our house!!
If you’d like a tip on how to make the lightest, crusty, sweet shortcrust pastry – please get in touch, I’d love to hear from you?
I like to serve my rhubarb tart hot with fresh cream – how do you like yours?