Rhubarb custard tart

Rhubarb custard tart

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(5 ratings)

1hr 15-1hr 30 mins, plus roasting rhubarb

More effort

Cuts into 10 slices
Give the classic tart a fruity twist

Nutrition and extra info

Nutrition: per serving

  • kcal355
  • fat22g
  • saturates9g
  • carbs37g
  • sugars22g
  • fibre2g
  • protein5g
  • salt0.29g
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  • 1 x Roasted rhubarb see 'goes well with', below



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 375g pack dessert pastry

For the custard

  • 142ml carton double cream
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 vanilla pod, split lengthways
  • 85g caster sugar
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Prepare the Roasted rhubarb and leave to cool. Turn oven to 190C/fan 170C/gas 5. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin and use it to line a 25cm flan dish, leaving some pastry hanging over the edge. Prick the base of the pastry lightly with a fork, then line with greaseproof paper. Tip some baking or dried beans into the pastry case, put it on a baking sheet and bake for 20 mins until the pastry edges become biscuity. Remove the beans and cook the pastry for a further 5 mins until brown; you want to cook it a little more than you would normally. Remove the pastry case from the oven and reduce the temperature to 160C/fan 140C/gas 3.

  2. While the pastry is baking, make the custard. Put the cream, milk and vanilla in a pan, bring to the boil, then take off the heat. Beat the sugar and eggs to combine, then pour in the hot liquid while whisking continuously. Strain the custard mixture into a jug.

  3. Scatter the rhubarb over the bottom of the pastry case, put the case in the oven and carefully pour in the custard. Bake the tart for 30-35 mins until the custard is just set. Leave it to cool in the dish, then trim off the excess pastry with a knife before serving.

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Comments, questions and tips

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sarapb67's picture
10th Aug, 2009
This was a huge success at a dinner party on Saturday night. We used the rhubarb from our veg patch and added 4 eggs, not 3. I bought some Longley Farm creme fraiche with added ginger and lemon to go with it. It was fantastic with the warm tart. I would definitely make this again.
22nd Jun, 2008
Absolutely delicious hot and cold, however I had to leave it cooking for an extra 10 minutes at 150C (fan) to get it to set. (Trimming off the pastry with a knife didn't happen - my husband pulled it off and ate it as it came out of the oven.
10th Mar, 2008
didn't work for me, don't know where i went wrong:(
4th Apr, 2015
The recipe doesn't mention separating the eggs as you normally would for custard, is this correct?
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