Sweet Rhubarb Custard Tart
A delightful dessert that balances the rich creaminess of custard with the bright tartness of fresh rhubarb.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups fresh rhubarb, chopped
- 1 pie crust, homemade or store-bought
- 3 large eggs
- 3/4 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and fit it into a tart pan, then chill for 15 minutes.
- Whisk together the eggs and sugar until well combined.
- Add the heavy cream and vanilla extract to the egg mixture, stirring until smooth.
- Pour the custard filling into the chilled crust.
- Top with the chopped rhubarb, distributing it evenly.
- Bake for 45 minutes or until the custard is set and the top is golden.
- Cool slightly before serving; dust with powdered sugar if desired.
Notes
Serve slightly warm or at room temperature. Leftovers can be stored in the refrigerator for up to three days or frozen for longer storage.
Find it online: https://www.pedrorecipes.com/sweet-rhubarb-custard-tart/