Rhubarb and Custard Tart
A delightful combination of tart rhubarb and sweet custard in a golden pie crust, evoking nostalgic memories of summer baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 1 Pie Crust
- 500g Rhubarb, chopped
- 100g Sugar
- 3 Eggs
- 200ml Double Cream
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Cornstarch
Instructions
- Preheat your oven to 190° C (375° F).
- Prepare the pie crust in your tart pan, pressing firmly and pricking the bottom.
- Place chopped rhubarb in a saucepan with half the sugar, cooking until soft (5-7 minutes).
- In a bowl, whisk together eggs and remaining sugar until pale and frothy, then add cream, vanilla, and cornstarch, mixing well.
- Spoon the rhubarb into the crust and pour the custard mixture over it.
- Bake for 30-35 minutes until the custard is set and slightly wobbly.
- Let it cool to room temperature for the custard to fully set.
- Chill for an hour before serving.
Notes
For added indulgence, serve with whipped cream or vanilla ice cream. Experiment with various flavors by adding fruit or spices!
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: rhubarb tart, custard tart, dessert, pie, summer baking
Find it online: https://pureproteinbites.com/rhubarb-custard-tart/