Blog post

Rhubarb & Custard Tart

May 21, 2020

Rhubarb and Custard are a classic flavour combination and who wants to mess with that? Not me!

The Idea

I originally intended to share this recipe for Mother’s Day and make the best of the forced rhubarb. However, due to COVID-19 I didn’t feel like it was fitting given we could barely get the ingredients. Now though, rhubarb is plentiful and still absolutely delicious! There’s nothing better than eating a piece of tart rhubarb accompanied by the creaminess of custard. Add to that the crunch off a pastry tart and we’re onto a winner!

Find the recipe below and be sure to let me know if you give it a go!


1 pack Shortcrust Pastry
800g Rhubarb, cut into 2-3cm pieces
340g Caster Sugar
1 Vanilla Pod
1tbsp Cornflour
2 Eggs, large
1 Egg, white only
300ml Crème Fraiche


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Roll out the pastry large enough to line a deep, 23cm round tart tin with a removable base.
  3. Trim the edges, then prick the base with a fork and chill for at least 30 mins.
  4. Cover the tart base with a piece of non-stick baking paper and fill with baking beans or rice.
  5. Blind bake for 15 mins, then remove the paper and beans and bake for a further 5 mins, until cooked but still pale.
  6. Immediately brush the base with egg white to seal.
  7. Reduce the oven temperature to gas 3, 170°C, fan 150°C.
  8. Combine the remaining sugar and cornflour in a bowl and gradually whisk in the eggs and crème fraiche.
  9. Scrape out the vanilla seeds from the pod and whisk in.
  10. Pour in the custard mixture and arrange the rhubarb in the pastry case.
  11. Bake in the oven for 30 mins, or until just set in the middle.
  12. Allow to cool in the tin before serving in slices.


Nat x

P.S. Don’t forget to share you photos using #TPTRecipes over on Instagram or Contact Me if you have any questions!

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