been in a mood for baking and it’s a season for rhubarb,

so made this

and how did I make it? easy:

shortcrust pastry:
250g of flour
1 tsp of baking soda
220g cold butter
100g light brown sugar
1 egg
1 tsp of cinnamon
1 tbs of ginger

mix together, can be in a blender form the ball and chill for at least 30 min.

In a mean time make vanilla creme patissiere
600 ml of milk
100g of vanilla sugar
6 big egg yolks
40 g of plain flour
40 g of starch or corn flour

mix about 100 ml of milk with sugar, flour, starch and egg yolks. Boil the rest of the milk and then add the mixture and boil for half a minute. Make sure there are no lumps. take of the heat and cover with cling film so no skin will form.

Take a half to the dough and line a tray, bake it for approx 20 min until lightly golden in 180C.
When it’s in the oven prepare rhubarb, about 600g of it. Cut  in a cm pieces, dust it with starch or corn flour, sugar and cinnamon.

Take the tray form the oven, spread rhubarb and cover it with creme patissiere, then cover it with the rest of the dough (can grate it to make even layer) and bake for further 40 min.

Cut, serve with coffee and enjoy.