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Rhubarb Custard Tart

A delightful dessert featuring a buttery, flaky crust filled with smooth custard and tangy rhubarb.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1.5 cups 1 1/2 cups rhubarb, chopped Fresh rhubarb is recommended.
  • 1 cup 1 cup sugar Adjust to taste.
  • 1 tablespoon 1 tablespoon cornstarch Helps to thicken the filling.
  • 0.25 teaspoon 1/4 teaspoon salt
For the Custard
  • 3 large 3 large eggs
  • 1 cup 1 cup heavy cream Can be substituted with half-and-half for a lighter option.
  • 1 teaspoon 1 teaspoon vanilla extract
For the Crust
  • 1 pre-made 1 pre-made pie crust Store-bought or homemade crust can be used.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the chopped rhubarb, sugar, cornstarch, and salt. Toss them gently until well mixed.
  3. In another bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.
  4. Gradually fold the rhubarb mixture into the egg mixture.
  5. Pour the filling into the pre-made pie crust, spreading it evenly.
Baking
  1. Place the tart in the preheated oven and bake for 40-45 minutes or until the custard has set and the tart edges are golden brown.
Serving
  1. Allow the tart to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

Substituting heavy cream with a half-and-half mixture will reduce calories, but may alter richness. Watch the tart during the last few minutes to prevent drying out.