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Sweet Rhubarb Custard Tart

A bright, creamy tart that celebrates tangy rhubarb and silky custard—perfect for spring and summer gatherings.

  • Total Time: 75 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg yolk
  • 1–2 tbsp ice water
  • 1 1/2 cups fresh rhubarb, chopped
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch
  • Zest of 1 lemon (optional)
  • Powdered sugar for dusting (optional)
  • Thinly sliced almonds or whipped cream (optional)

Instructions

  1. Make the crust: pulse flour, sugar, and salt with cold butter until pea-sized crumbs form. Add egg yolk and 1 tbsp ice water, pulse until dough just comes together. Press into a 9-inch tart pan and chill for 20 minutes.
  2. Blind-bake the shell: preheat oven to 375°F. Line crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights and bake for 8–10 more minutes until lightly golden. Cool slightly.
  3. Prepare rhubarb: toss chopped rhubarb with 2 tbsp of sugar and let sit for 10 minutes to draw juices; drain any excess.
  4. Whisk custard: in a bowl, whisk eggs, remaining sugar, cornstarch, cream, milk, vanilla, and lemon zest until smooth.
  5. Assemble and bake: spread rhubarb evenly in the cooled shell. Pour custard over rhubarb. Bake at 350°F for 30–35 minutes, until custard is set but still slightly wobbly in the center.
  6. Cool and chill: cool on a rack for 30 minutes, then refrigerate for 2 hours to fully set. Dust with powdered sugar or top with almonds before serving.

Notes

Keep butter cold and pulse quickly to avoid overworking the crust for a flakier shell. Don’t overfill with rhubarb juices; drain the macerated rhubarb well.

  • Author: jayne
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 20g
  • Sodium: 160mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: rhubarb, custard tart, dessert, spring dessert, make-ahead dessert