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Sweet Rhubarb Custard Tart

A delightful dessert combining tart rhubarb with a creamy custard filling, perfect for spring and summer gatherings.

  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 pre-made pie crust
  • 2 cups rhubarb, chopped
  • 1 cup sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • A pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Place the pie crust in a tart pan and press it down gently. Set aside.
  3. In a medium bowl, combine the chopped rhubarb and half a cup of sugar. Let it sit for about 10 minutes.
  4. In another bowl, whisk together the eggs, heavy cream, vanilla extract, cornstarch, and the remaining sugar. Add a pinch of salt.
  5. Spread the rhubarb mixture evenly over the pie crust.
  6. Pour the custard mixture over the rhubarb.
  7. Bake the tart in the preheated oven for 40-45 minutes or until the custard is set and slightly golden on top.
  8. Allow the tart to cool before slicing.

Notes

Serve warm or chilled with whipped cream or ice cream. Store covered in the refrigerator for up to three days or freeze for about one month.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: rhubarb tart, custard dessert, spring dessert, sweet tart, easy dessert