Rhubarb and Custard Tart
Roasted pink rhubarb set in a smooth vanilla custard in a crisp pastry case.
- Prep
- 30 min
- Cook
- 55 min
- Serves
- 8
- Level
- Medium
Rhubarb and custard is a classic British pairing. Roasting the rhubarb first stops the tart getting soggy.
Early forced rhubarb gives the prettiest pink colour.
Rhubarb and Custard Tart
1 hr 25 min total · approx. 380 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 200°C / 180°C fan. Line a 23cm tart tin with the pastry and blind bake for 20 minutes.
- Toss the rhubarb with 40g sugar and roast on a tray for 10 minutes until just tender. Drain off the juice.
- Whisk the eggs, cream, remaining sugar and vanilla.
- Arrange the rhubarb in the case, pour over the custard and bake at 160°C / 140°C fan for 25–30 minutes until just set with a slight wobble.
- Cool before slicing.
Cook's noteDrizzle the reserved rhubarb juice over each slice.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
