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Rhubarb Custard Tart

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  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 12
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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.
Oct 11, 2010
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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.

Nutrition Information

No nutrition information available for this recipe
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