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Sweet Rhubarb Custard Tart with a flaky crust and vibrant filling

Sweet Rhubarb Custard Tart

A delightful dessert that combines the tangy flavor of rhubarb with a creamy custard filling in a buttery shell.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the tart
  • 1 pie crust 1 pie crust (store-bought or homemade)
  • 2 cups 2 cups chopped rhubarb Use fresh rhubarb for best flavor and color.
  • 1 cup 1 cup sugar
  • 1 cup 1 cup heavy cream Can be substituted with coconut cream for a dairy-free option.
  • 3 large 3 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 pinch 1 pinch of salt

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Fit the pie crust into a tart pan and pre-bake it for about 10 minutes until lightly golden.
  3. In a bowl, mix the chopped rhubarb with sugar and let it sit for a few minutes.
  4. In another bowl, whisk together the cream, eggs, vanilla, and salt until smooth.
  5. Spread the rhubarb mixture evenly in the crust, then pour the custard mixture over the top.
  6. Bake in the oven for 35-40 minutes, until the custard is set and lightly browned.
  7. Cool before slicing; enjoy warm or chilled!

Notes

For serving, garnish with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Make ahead and store in the fridge for up to 4 days.