Custard and Rhubarb Tart

    • < />
    • < />

    Custard and Rhubarb Tart

    Custard and Rhubarb Tart


    31 people made this

    A delicious traditional dessert which only has a few ingredients. Best when fresh rhubarb is coming into season.

    Serves: 8 

    • 1 (23cm) pastry case
    • 300g fresh rhubarb, cut into 2cm pieces
    • 200g caster sugar
    • 5 tablespoons plain flour
    • 1 pinch ground cinnamon
    • 2 eggs, beaten

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C.
    2. Spread rhubarb pieces evenly into pastry case.
    3. In a medium bowl, combine sugar, flour and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
    4. Bake in preheated oven for 40 to 45 minutes until filling is set.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (37)


    This tart, made with the first fruits of spring, is a delicious, delightful reward for enduring the long winter! Excellent recipe-probably the easiest I've ever made! I like to cut the rhubarb a bit smaller and add a little vanilla and fresh grated nutmeg. Next time I think I'll try adding a meringue topping...Thanks, Patti!  -  08 Oct 2008


    unusual texture but very yummy  -  20 Jun 2012


    It was very good  -  08 Oct 2008

    Write a review

    Click on stars to rate