- 2 bunches of rhubarb
- 2 eggs
- 25cL fresh cream
- 80gr sugar
- 1 pastry sheet
Heat the oven at 190.
1. Peel the rhubarb and cut in 2cm chunks. Cover with sugar and let sit for an hour
2. Line a circular dish with the pastry. Drain the rhubarb and place the chunks on top of the pastry. Cook in the oven for 20 minutes.
3. Beat the eggs, cream and sugar together. Add on base and cook for another 15 minutes or until set and golden.
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