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Rhubarb Custard Tart

Rhubarb Custard Tart
  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 12
Tame the rhubarb's tartness by topping each serving of this tart with a scoop of vanilla or strawberry ice cream or a dollop of sweetened whipped cream.
October 11, 2010

Ingredients

  • Crust
  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
  • Topping
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 cup (125 mL) packed brown sugar
  • 1/4 cup (50 mL) quick-cooking oats
  • 1/4 cup (50 mL) butter or margarine, softened
  • Filling
  • 3/4 cup (175 mL) granulated sugar
  • 3 tbsp (45 mL) all-purpose flour
  • 1/2 cup (125 mL) whipping cream
  • 2 tbsp (25 mL) apricot preserves
  • 1 egg yolk
  • 3 cups (750 mL) sliced fresh rhubarb, or frozen rhubarb, thawed, drained

Steps

  • 1
    Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Trim edge if necessary.
  • 2
    Place baking sheet on middle oven rack in oven to preheat; heat oven to 375ºF. In small bowl, mix 1/2 cup flour, the brown sugar and oats. With fork or pastry blender, cut in butter until mixture is crumbly; set aside.
  • 3
    In large bowl, mix granulated sugar and 3 tablespoons flour. Stir in whipping cream, apricot preserves and egg yolk until well blended. Stir in rhubarb. Pour filling into crust-lined pan. Sprinkle topping evenly over filling.
  • 4
    Place tart on preheated baking sheet in oven; bake 40 to 50 minutes or until filling bubbles around edge and topping is deep golden brown. Let stand 30 minutes before serving.

No nutrition information available for this recipe
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