Go Back

Sweet Rhubarb Custard Tart

This delightful dessert combines the tangy goodness of rhubarb with a creamy custard filling, perfect for sunny afternoons or cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1.5 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 pre-made pie crust store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Chop your rhubarb and toss it with ½ cup of sugar in a bowl. Let it sit for about 15 minutes to draw out the juices.
Custard Mixture
  1. In another bowl, whisk together the cream, eggs, the remaining ½ cup of sugar, and vanilla extract until well combined.
Assembly and Baking
  1. Place your pie crust in a tart pan and pour the rhubarb mixture into it.
  2. Gently pour the custard over the top.
  3. Bake for 30–35 minutes, or until the custard is set and slightly golden.
Serving
  1. Let it cool before slicing. Enjoy!

Notes

Timing is key: Prepping your rhubarb ahead of time allows it to soak up the sugar fully, making it extra yum! For added texture, sprinkle some crushed nuts on top before baking. Can use flax eggs or commercial egg replacers for a vegan option.