Description
A delightful dessert celebrating spring with a buttery crust, creamy custard, and tender rhubarb that balances sweetness and tartness.
Ingredients
Scale
- 2 cups fresh rhubarb, sliced
- 1 pie crust (homemade or store-bought)
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your pie dough, rolling it out and fitting it into a 9-inch pie dish.
- Bake the crust for 15 minutes until lightly golden brown, then cool completely.
- Toss the rhubarb with a few tablespoons of sugar and let it rest for 10 minutes.
- Make the custard by whisking together eggs, sugar, vanilla, milk, and cream until smooth.
- Assemble the tart by spreading rhubarb in the crust and pouring the custard over it.
- Bake for 35-40 minutes until set with a gentle jiggle in the center.
- Cool completely before slicing and serving.
Notes
For a twist, add spices or mix berries with the rhubarb. Serve warm or chilled with cream or ice cream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: rhubarb tart, dessert, spring recipes, custard tart