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.
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
I LOVE this recipe. This is nearly identical to a recipe passed down through my family. Mine has 100g more sugar, 1 more Tbl flour and 1 Tbl butter and 200g more of rhubarb and I bake it in a bigger dish. This is a family favourite and many people who normally don't like rhubarb have loved this one. - 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