Custard and Rhubarb Tart

    1 hour

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

    37 people made this

    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.

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    Reviews in English (39)


    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