Go Back

Rhubarb and Custard Tart

A delightful dessert that perfectly balances the tartness of fresh rhubarb with the creaminess of custard, all nestled in a buttery tart crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 pie crust 1 pie crust (store-bought or homemade)
Filling
  • 2 cups 2 cups rhubarb, chopped Fresh rhubarb is best but frozen can be used.
  • 1 cup 1 cup sugar Can be replaced with honey or maple syrup.
  • 2 cups 2 cups heavy cream Can be substituted with half-and-half.
  • 3 large 3 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 tablespoon 1 tablespoon cornstarch
  • 1 pinch Pinch of salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Gently place the pie crust in a tart pan, ensuring it’s evenly spread across the base and up the sides. Blind bake for about 15 minutes, until the crust is lightly golden.
  3. In a medium saucepan, combine the chopped rhubarb and sugar over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the rhubarb is tender and has released its juices.
  4. In a separate bowl, whisk together the heavy cream, eggs, vanilla extract, cornstarch, and a pinch of salt until well combined and smooth.
Assembly and Baking
  1. Pour the softened rhubarb mixture into the already baked tart shell. Then, carefully pour the custard mixture over the rhubarb, ensuring even distribution.
  2. Bake in the preheated oven for 25 to 30 minutes, until the custard is set and has a slight jiggle in the center. The edges should be lightly golden, and the pie should look slightly puffed at the edges.
  3. Allow the tart to cool for at least 30 minutes before slicing and serving.

Notes

For an elegant touch, serve dusted with powdered sugar and a dollop of whipped cream or ice cream. Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.