80g unsalted butter
¾ cup lightly packed Chelsea Dark Cane Sugar
½ tsp ground cinnamon
Pinch of salt
400g rhubarb
1 x 375g frozen block puff pastry, thawed
Cream, for serving (optional)

Preheat oven to 210°C conventional or 190°C fan forced.
Roll out pastry on lightly floured baking paper to 5mm thick. Cut into a rectangle to fit a 25x17cm slice pan.
Melt butter in a frying pan over medium-high heat. Stir in Chelsea Dark Cane Sugar, cinnamon and salt. Cook, swirling occasionally, until mixture forms a golden brown sauce (about 3 minutes). Pour into base of the 25cm x 17cm slice pan
Cut rhubarb into lengths to fit pan snugly. Place rhubarb on top of sugar sauce. Top with puff pastry. Make 3 slits in pastry to allow it to vent.
Bake until pastry is golden brown and puffed, 20–25 mins. Remove from oven and allow to stand for 10 minutes. Carefully invert the tart onto a serving plate. Serve with cream & lusciously smooth Golden Syrup Custard for extra indulgence.
This tarte tartin also tastes delicious made apples, pears or plums.
Note: If block puff pastry is unavailable, substitute with pastry sheets. You will need to join 2 sheets and cut to size.