Rhubarb and Orange tart

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

8oz sweet pastry
1 lb rhubarb
6oz sugar
1oz flour
1 egg, beaten
Orange rind, grate
2 T orange juice
1/2 c water

Line a pie dish with sweet pastry.
Wash rhubarb and cut into 2 1/2 cm lengths. Place on pastry. Bring water, sugar, rind and juice to boil in a saucepan. Place egg and flour in a bowl and pour the juice and water over, stirring to blend, return to heat and stir until thick. Pour over rhubarb. Cut strips of pastry to form a lattice on top. Bake at 200C for 30 minutes.


Source: Rally cook book, page 183