Rhubarb Custard Tart

Rhubarb Custard Tart


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Although rhubarb is known for its sweet, fruity taste, it is actually a vegetable. Either way, this tart makes a great dessert.

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Chicago, IL

Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • 1 package of puff pastry
  • 9 stalks of rhubarb, chopped
  • 3 eggs
  • ½ cup of sugar
  • ½ cup of sour cream
  • ¼ cup of milk
  • ¼ cup of orange juice
  • ¼ cup of lemon juice
  • ¼ cup of water
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of ginger, minced

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As the oven preheats to 350 degrees, line a pie pan with puff pastry. Bake the crust for 10 minutes and let cook. In the meantime, bring the orange juice, lemon juice, and honey to a boil with a ¼ cup of water in a small pot. Add the rhubarb and cook for 4 minutes. Remove the rhubarb and set aside, but continue to boil the orange juice until thick. After the sauce cooks for 10 minutes, remove from heat and set aside. Next, whisk together eggs, sugar, sour cream, milk, ginger, and vanilla in a small bowl. Add the rhubarb and custard to the pie pan and bake for 40 minutes. Drizzle with the remaining syrup and serve. Enjoy while hot!

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