Sweet Rhubarb Custard Tart – Your New Favorite Spring Dessert

Experience a delightful contrast of tangy rhubarb and creamy custard in this Sweet Rhubarb Custard Tart, perfect for spring.

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Prep Time 20

Cook Time 45

Cooling Time 1

Total Time 2 5

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pie Crust

Pie Crust Use store-bought for convenience or whip up homemade.

For the Filling

2 cups Rhubarb, chopped Fresh rhubarb delivers the perfect tartness.
1 cup Sugar Balances the acidity of the rhubarb.
1/4 cup All-purpose Flour Helps thicken the custard filling.
1/4 teaspoon Salt Enhances overall flavors.
3 large Eggs Provides a rich, creamy base.
1 teaspoon Vanilla Extract Adds aromatic sweetness.
1 cup Heavy Cream Creates a luxurious, creamy custard.

Equipment

9-inch tart pan
mixing bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Roll out your pie crust and fit it into a 9-inch tart pan.
Combine 2 cups of chopped fresh rhubarb with ½ cup of sugar and let sit for about 10 minutes.
In another bowl, whisk together the remaining ½ cup of sugar, ¼ cup of all-purpose flour, and ¼ teaspoon of salt.
Add 3 large eggs, 1 teaspoon of vanilla extract, and 1 cup of heavy cream to dry ingredients. Whisk until smooth.
Layer sweetened rhubarb in the pie crust and pour custard mixture over it.
Bake for about 45 minutes or until set and golden.
Cool on a wire rack for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Allow the tart to cool completely before slicing to keep the custard from oozing.

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