Welcome to Xiao's Kitchen br Recipe for: Rhubarb & Custard Tart br br Ingredients: br 60g plain flour br 113ml milk br 2 eggs br 20g golden syrup br 70 - 80g rhubarb br 60g sugar br 100ml water br 150g warm custard br 1 meringue nest (15g) br 2 shortbread biscuits br 4 digestive biscuits br br Method: br 1. Preheat oven at 180 degrees br 2. Mix the flour, eggs and milk in a mixing bowl until smooth br 3. Lightly crumble the shortbread biscuits br 4. Grind the digestive biscuits to fine crumbs br 5. Crash the meringue nest into small pieces br 6. Chop the rhubarb into about 1 inch long pieces br 7. Place the sugar in a small saucepan and add the water br 8. Stir and bring to the boil br 9. Reduce the heat to medium and simmer until the liquid becomes like syrup br 10. Place the rhubarb in the saucepan, cook on medium heat for 5 minutes, turn gently br 11. Remove from heat to cool down br 12. Place half Tbsp of oil in each baking pan cell place in the pre heated oven for 5 minutes br 13. Remove the pan from the oven, half fill each cell with the batter mix br 14. Place back into the oven and cook for 15 to 20 minutes, remove and cool br 15. Brush the outside of each yorkshire pudding with golden syrup evenly br 16. Roll onto the finely grinded biscuits br 17. Place 1 - 2 Tbsp of warm custard into each yorkshire pudding br 18. Place 3 pieces of poached rhubarb on the top of each custurd br 19. Sprinkle with the shortbread crumbs br 20.