Rhubarb and Milk Tart

I was lucky enough to live in South Africa for a while and became a little (quite a lot) obsessed with the ‘milk tart’… a bit like an egg custard but creamier and, well, not so eggy.  I was stewing some of Andy’s infamous rhubarb whilst telling the kids about my favourite childhood rhubarb and custard sweets when it occurred to me I could try to replicate this in a pudding… As luck would have it, it was absolutely delicious – here’s the really simple recipe:


What you’ll need:

For the base:

225 g plain flour**

60g caster sugar**

150g butter

pinch salt


For the filling:

300-500g stewed rhubarb (excess juice drained)**

4-5 cups milk

1 cup caster sugar**

2 heaped tbsp cornflour**

2 heaped tbsp plain flour**

2 heaped tsp margarine/butter

4 eggs

1 tsp vanilla

sprinkle of cinnamon**

(**available at Scoop & Scales)

What to do:

To make the base, cream together the butter and sugar and add the flour and salt to form a firm pastry. Roll out and place in a flan dish. Prick and bake at 180 for about 10 minutes.

To make the filling, boil the milk with the margarine in a pan and beat the remaining ingredients together in a large bowl. Once starting to boil, pour the milk mixture into the bowl of remaining ingredients and whisk well. Return the mixture to the stove and allow it to thicken to a thick custard like consistency whilst stirring continuously. Once thick, remove from the heat and stir in the stewed rhubarb swirling it through the custard mixture.  Pour into the pre-cooked base and leave to chill. Sprinkle with cinnamon before serving.