Serves: 4-6 | Preparation Time: 30 min
For the custard:
(If you know your stuff I'd make a creme pat as a preference)
- 397g Carnation light condensed milk
- 100ml Carnation light evaporated milk
- 5ml vanilla essence
- 2 tbsp cornflour
- 2 eggs
- 2 yolks
For the rhubarb:
- 300g rhubarb
- 50g caster sugar
- 50ml water
- 200g rolled sweet pastry
Line a rectangular pastry case with sweet pastry and blind bake until golden.
To make the custard place the evaporated milk and cornflour in a saucepan and slowly bring to the boil stirring constantly. Meanwhile mix the eggs, egg yolks, vanilla and condensed milk together in a glass bowl. Put over a pan of boiling water and heat whilst stirring until thickened.
Pour into the cooked pastry case.
Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and allow to cook for 1 minute then turn gently for another minute.
Place the rhubarb gently on top of the custard along the length of the pastry case. Brush with the sugar syrup to glaze. Refrigerate until chilled.