Rhubarb Tart

    Rhubarb Tart


    70 people made this

    Fresh rhubarb is diced and placed into a prepared pastry case. A creamy custard filling is poured over the rhubarb then the tart is baked.

    Serves: 8 

    • 23cm ready-prepared pastry case
    • 280g rhubarb, chopped
    • 1 cup caster sugar
    • 2 tablespoons plain flour
    • 1/2 teaspoon ground nutmeg
    • 2 eggs, beaten
    • 1 tablespoon low-fat milk

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Spread rhubarb evenly over the base of the pastry case.
    3. In a medium bowl, combine sugar, flour and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
    4. Cover edges of pastry case with foil to prevent over-browning. Bake for 50 minutes and then remove the foil. Continue baking for 10 minutes. Cool slightly before serving.

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    Reviews (5)


    Something else. This recipe was pretty good! I am on a low carb diet so I did make some changes, leaving off the crust and replacing the sugar with splenda. Since no crust it baked about 40 minutes. I think it would be wonderful with strawberries also and I will definitely add more fruit next time. My first real 'cake' since I started this plan months ago! - 08 Oct 2008


    This was a great change from plain rhubarb tart -- I added strawberies, too, from teh freezer - YUM!! I can't wait to try it with fresh rhubarb again soon! - 08 Oct 2008


    This one is a very tasty pie, yet pretty thin; next time, I'll probably use a tart tin. I'll probably also try it with other fruits, such as apple, pear, apricot, ... The custard filling seems to be a reliable base for any kind of fruit pie. - 08 Oct 2008

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