Description
A deliciously tangy and creamy tart made with fresh rhubarb and a smooth custard filling, perfect for dessert lovers.
Ingredients
Scale
- 1 1/2 cups rhubarb, chopped
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pre-made tart shell (9-inch)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine chopped rhubarb, sugar, flour, and salt. Mix well and set aside.
- In another bowl, whisk together eggs, heavy cream, and vanilla extract until smooth.
- Pour the custard mixture over the rhubarb mixture and stir gently to combine.
- Pour the filling into the pre-made tart shell.
- Bake for 40-45 minutes, or until the custard is set and the top is lightly golden.
- Allow to cool before slicing and serving. Enjoy!
Notes
- For a sweeter tart, adjust the sugar according to your taste.
- Serve with whipped cream for an extra treat.
- Can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg