Rhubarb and Custard Tart with Sweet Almond Shortcrust Pastry

I have been coveting one of these lovely, delicate, oblong tart tins for a while now. As soon as my exams were over I took myself to Lakeland and bought one. I much prefer an oblong tart tin to a circular one, the finished dessert is much prettier and a little French looking - perfect.

Rhubarb is quickly becoming my favourite fruit. Once macerated to sweeten the rhubarb, the hint of tartness you still get is something I find wonderful, a refreshing break in an otherwise perfectly sweet tart.

Roasted Rhubarb and Custard Muffins

Until this lovely sunny bank holiday weekend I have never tried rhubarb. As a child I would always be secretly disappointed when my Grandma or Nanna served rhubarb crumble as opposed to a pudding made of one of the yummier fruits such as I don't know, apples or berries. What's wrong with a good apple crumble eh? Well now, thirteen years later, I have realised that rhubarb is the superior crumble fruit. In fact I like it so much that I made sure there was some left over after I divvied it up between the muffins to sit with and scoff with a spoon straight from the roasting tin.

The sun has been in hiding again recently in Liverpool but this weekend it finally reappeared. What better way to spend my Sunday than making these Rhubarb and Custard muffins? They offered a well needed break from revision that's for sure (roll on Friday 2 down 3 to go!!!!). These muffins have a lovely crunch to the top of the sweet, light sponge which means they taste like rhubarb crumble without having to make a streusel topping and thus no more washing up! Bonus!