Rhubarb Flan

This was once a great favourite and there is a similar version that works with plums and cinnamon. Just replace the fruit with ripe cut plums and use cinnamon instead of vanilla to flavour.

1. 1lb rhubarb in small pieces scattered over an unbaked flan case
2. 2 cartons of sour cream mixed with 2 egg yolks, a large spoon of sugar any kind and a spoonful of vanilla essence (or use your vanilla sugar), then poured over
3. Cook 25 minutes in a hot oven
4. Sprinkle with sugar and return for another 5 minutes

Eats best cold.
If your rhubarb is tough and pale, this may need cooking first amd the sugar content increasing. If it is pale pink and tender, this works a treat.