Simple Rhubarb Custard Tart

Simple Rhubarb Custard Tart

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This rhubarb tart is a simple seasonal dessert. Here we make our own shortcut pastry but you can, of course, buy it already made.


Makes: 1 rhubarb tart

  • Shortcut Pastry
  • 200g plain flour
  • 1 pinch salt
  • 2 tablespoons sugar
  • 110g butter, room temperature
  • 2 to 3 tablespoons water
  • Rhubarb Filling
  • 400g rhubarb
  • 2 eggs
  • 250ml cream
  • 200g sugar
  • 1 teaspoon vanilla extract or essence

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Preheat the oven to 200 degrees C.
  2. Shortcut Pastry: Mix the flour, salt and sugar. Add butter cut into small cubes and mix by hand or food processor on pulse setting until you get a mixture that resembles breadcrumbs. Add water one tablespoon at a time until mixture comes together as a ball.
  3. Roll out the pastry and place in a 23cm loose bottomed tart tin. Prick the pastry all over with a fork.
  4. Rhubarb Filling: Cut the rhubarb into small cubes and spread on top of the pastry.
  5. Mix eggs, cream, sugar and vanilla together. Pour carefully over the rhubarb in the prepared tart case.
  6. Bake for 30 minutes or until pastry and filling are golden and firm to the touch. Let cool completely before serving.

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