Rhubarb and Cinnamon Flan
- 23cm flan dish lined with short crust pastry
- 10-12oz (300-350g) rhubarb, washed and trimmed
- 1-2oz (25-55g) caster sugar
- 1oz (25g) plain flour
- 1/2 tsp cinnamon
- 125ml carton of double cream
Chop the rhubarb and place in the pastry flan case. Mix together the sugar, flour, cinnamon and cream. Spoon this mixture over the rhubarb.
2, 3 and 4 Oven AGA:
Place the flan tin on the floor of the Roasting Oven and cook for 20-25 minutes, until golden and cooked. Serve warm with a good vanilla ice cream or clotted cream.
Cook the pastry case blind for 10-15 minutes at 200°C (400°F), fan oven 180°C, Gas Mark 6, then add the filling to the flan and lower the oven heat to180°C (350°F), fan oven 160°C, Gas Mark 4 and cook for a further 20 minutes of until golden cooked.